This really is the absolute creamiest Fettuccine Alfredo, Vegan or not! It’s an easy to make recipe that can be made ahead of time and heated with freshly cooked Pasta.
1/3cupVegan Parmesangrated, optional but strongly recommended
Salt & Pepperto taste
1TbspParsleychopped
Instructions
Soak the Cashews in Hot water for 30 minutes. Drain, rinse and set aside
Boil the Potato, Onion and Garlic until fork tender. Reserve about 1/2 - 2/3 cup of the cooking liquid.
Blend the Cashews, cooked Veggies, Oat Milk, Nutritional Yeast, Parmesan, Nutmeg, Salt & Pepper until smooth and creamy. If Sauce is too thick add some of the reserved cooking liquid and keep blending.
Cook the Pasta according to the package directions.
Toss the cooked Pasta and Alfredo Sauce together and top with chopped Parsley.
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.