VEGAN FETTUCCINE ALFREDO
A delicious and nutritious dish that features a rich and creamy cheese sauce made primarily from ripe plant-based ingredients.
Ingredients
Cashew Cream:
- 1/2 Cup Raw Cashews (Soaked in hot water for 15 minutes)
- 1 Tbsp Nutritional Yeast
- 1/2 Cup Water
Fettuccine Alfredo
- 1 Tbsp Coconut Oil
- 3 Cloves Garlic
- 3 oz Crimini Mushrooms
- 1/2 Cup Coconut Milk (Full fat from can)
- Cashew Cream see ingredients above
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herbs or Herbes de Provence
- 1 Pinch Salt & Pepper (to taste)
- 1/4 Cup Water
- 6 oz Cooked Fettuccine (I used gluten free corn Fettuccine)
Instructions
- Soak your raw cashews in hot water for 15 minutes
- Add to your blender, your soaked cashews, nutritional yeast, and water. Blend until smooth, then set it aside.
- In a medium saucepan placed on medium heat, add the coconut oil or water, the minced garlic and chopped mushrooms. Sautee for about 2 to 3 minutes, stirring occasionally.
- Then Lower the heat to medium low and add the coconut milk, followed by the cashew cream. Add some water in the same blender, give it a shake to get all the cashew cream, then pour the mixture in the saucepan.
- To complete the Alfredo sauce, add the garlic powder, Italian herbs (or some Herbes de Provence will work great as well) salt, and pepper. Mix well to incorporate.
- Add the cooked fettuccine to the Alfredo sauce, mix well and let everything simmer for another 3 to 5 minutes on low heat and it's ready. Enjoy!
Notes
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