Vegan Fettuccine Alfredo
This Vegan Fettuccine Alfredo is rich, creamy, and absolutely delicious! It's dairy free, oil free, and so easy! Make the sauce while the pasta is cooking, and you can have dinner on the table in less than 20 minutes!
Servings: 6
Calories: 321.2kcal
Ingredients
- 1 cup soy milk
- 1 cup water
- ¾ cup raw cashews soaked
- 4 cloves garlic
- 4 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces dry fettuccine noodles
Instructions
- Cook your pasta according to the package instructions.
- If you don't have a high speed blender, soak the cashews in hot water for at least a half hour, then drain. If you have a high speed blender like a Vitamix, you don't need to soak the cashews.
- Add all the sauce ingredients to a blender and blend until smooth.
- Pour the blender contents into a small saucepan and heat over medium heat stirring constantly until the sauce thickens.
- Serve the sauce over the cooked pasta.
Notes
Make the sauce while the pasta is cooking to have dinner on the table in 20 minutes or less!
Nutritional calculations are approximate.
Nutrition
Calories: 321.2kcal | Carbohydrates: 49.8g | Protein: 13.5g | Fat: 8.9g | Saturated Fat: 1.4g | Sodium: 486mg | Fiber: 3.8g | Sugar: 3.3g | Vitamin A: 25.3IU | Vitamin C: 1.4mg | Calcium: 73.51mg | Iron: 3.4mg