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vegan fettuccine alfredo pasta on plate seen from above with fork and lemon wedge

Vegan Fettuccine Alfredo

Zahra
This vegan fettuccine Alfredo is a genuine comfort food. With its rich, creamy flavors, it's perfect for a family dinner or a date night.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Sauces
Cuisine Italian
Servings 2 people

Ingredients
  

Sauce

  • 1 cup Cashews
  • Water to boil
  • 1 cup Almond Milk
  • 2 tbsp Nutritional Yeast
  • 1 tsp Lemon Juice
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Salt or to taste
  • ½ tsp Black Pepper or to taste

Pasta

  • 4 oz Fettuccine Pasta
  • Water to boil

Garnish

  • a sprinkle Red Pepper Flakes optional
  • Fresh Parsley or Basil

Instructions
 

Sauce

  • Boil cashews for 15 minutes and drain.
  • In a food processor, add cashews, almond milk, nutritional yeast, lemon juice, garlic powder, dried oregano, salt and pepper and blend until creamy smooth. Set aside.

For Pasta

  • Boil pasta following the directions on its package and drain. Preserve 1/2 cup of pasta water.
  • Heat a skillet over medium heat. Add sauce, pasta and preserved water. Mix well together.
  • Reduce heat to low and let simmer for 1-2 minutes.
  • Add garnishes. Serve hot.

Notes

Use gluten-free pasta, if preferred.
Make this meal a combo with tomato soup. 
Pairs well with tofu steaks.
Keyword creamy, pasta, vegan