Ingredients for Fettuccine Alfredo Vegan
- Fettuccine Pasta
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- Vegetable Broth
- Yellow Mustard
- Pine Nuts
- Soy Sauce
- Chili Powder
- 1/4 cup nutritional yeast, plus more to taste
- 1 teaspoon salt
- Fresh Black Pepper
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How to Make Fettuccine Alfredo Vegan
- Cook 8 oz fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and sauté for 3 minutes, until softened.
- Add 2 cloves minced garlic and sauté for another 2 minutes until fragrant.
- In a high-speed blender, combine the sautéed onion and garlic with 1 cup raw cashews (soaked in hot water for at least 30 minutes), 1 1/2 cups unsweetened plant-based milk (almond, soy, or oat), 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Blend until completely smooth and creamy. Add more plant-based milk for a thinner sauce or nutritional yeast for a thicker consistency. Adjust seasonings to taste.
- If using, sauté 1 cup chopped zucchini or broccoli in 1 tablespoon olive oil until tender-crisp.
- Add the drained pasta to the skillet with the sauce. Toss to coat evenly. Add pasta water, 1 tablespoon at a time, if needed to thin the sauce.
- Serve immediately, garnished with fresh parsley and additional nutritional yeast (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
7g
Fat
8g
Carbs
18g
