Vegan Fettucine Alfredo

I’ve been craving pasta lately so I’m working on a new recipe to share. I asked the question in my stories yesterday if you prefer red sauces over white? The votes are pretty split down the middle. I personally love them both! Depending on the mood of course. So in the meantime I’m sharing my absolute favorite classic white sauce: Alfredo.

Vegan Fettucine Alfredo

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.

Course Dinner

Cuisine American-Inspired, Italian-Inspired

Keyword Plant-Based Fettucine Alfredo, Vegan Fettucine Alfredo

Prep Time 30

Cook Time 15

Total Time 45

Servings

Author Devorah Bowen

Ingredients

1 lb Fettuccinie Pasta or any long pasta
1 cup Raw Cashews
1 small-medium Potato peeled
1/4 Medium Onion
2 Cloves Garlic peeled
1 cup Oat Milk
1/3 cup Nutritional yeast
1/4 tsp Nutmeg
1/3 cup Vegan Parmesan grated, optional but strongly recommended
Salt & Pepper to taste
1 Tbsp Parsley chopped

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.