Creamy Vegan Fettuccine Alfredo Recipe
Prep Time:
35 minutes
Cook Time:
18 minutes
Servings:
6 Servings
Ingredients
  • 1 ½ cups raw cashews
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 4 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 cup unsweetened soy milk
  • ¼ cup nutritional yeast
  • 1 tablespoon white miso paste
  • ½ lemon, juiced
  • 1 teaspoon salt
  • 16 ounces fettuccine pasta
  • 2 tablespoons chopped curly parsley, for garnish
  • ¼ teaspoon black pepper
Directions
  1. Cover the cashews with boiling water and let sit for 30 minutes.
  2. Bring a large pot of water to a boil for the pasta.
  3. Add the oil to a medium frying pan and bring the heat to medium-high.
  4. Add the onion and garlic and saute for 8 minutes, stirring frequently.
  5. Drain the cashews and add them to a blender with the broth.
  6. Blend until smooth.
  7. Add the onion-garlic mixture, soy milk, nutritional yeast, miso paste, lemon juice, and salt to the blender and blend again.
  8. Add the fettuccine to the boiling water and cook according to the package directions, then drain.
  9. Toss the sauce with the pasta.
  10. Top with the parsley and black pepper, and serve.