Description
Indulge in this delightful vegan Alfredo fettuccine—a creamy, dairy-free dish that combines rich garlic flavors with nutty undertones. Made with soaked cashews and fresh ingredients, this recipe guarantees to impress at dinner parties or cozy weeknights. Perfectly coated fettuccine pasta pairs beautifully with vibrant vegetables, making it a wholesome yet indulgent meal that everyone will love.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup raw cashews, soaked for 4 hours
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth (low-sodium)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2. Prepare Cashew Cream: Blend soaked cashews, nutritional yeast, vegetable broth, lemon juice, salt, and pepper until smooth. Adjust the consistency with additional broth if needed.
- 3. Sauté Garlic: In a skillet over medium heat, add olive oil. Once hot, sauté minced garlic until fragrant (about 1 minute).
- 4. Combine Pasta and Sauce: Stir in the cashew cream into the skillet with garlic until heated through. Toss in the cooked fettuccine until well coated.
- 5. Adjust Seasoning: Taste and adjust seasoning with salt or pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg