Tuesday, April 8, 2014

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo

Serves: 4-5 | Time to prepare: 18 minutes

Special equipment: Blender
Level of difficulty: Baby on the hip is ok, till you have to pour out the hot water


  • 1 pound fettuccine noodles (cooked according to package instructions)
  • 1 can coconut milk (or approximately 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch garlic powder


Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
In a blender, combine remaining ingredients and blend until very smooth.
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Optional: You could add your favorite vegetables or vegan "chicken" to this recipe, if desired. Saute them separately, then add your veggies to the sauce and noodles at step 3.
Serve hot and enjoy!

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