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Fettuccine Alfredo Revisited

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Hi Friends!

So, what’s your favorite comfort food, lately? Do you love a big bowl of vanilla ice cream on a  hot day? A mug of hot cocoa (or carob) by the fire? Macaroni and cheese? Sloppy joe’s?

This week, I decided to revisit a recipe that has definitely been one of my favorites here on Vegan Yumminess.

That recipe? Vegan fettuccine alfredo.

Yup. It’s been my comfort food lately. We all need a little comforting once in awhile, whether we realize it or not. I don’t know about you, but after some of the events this week that showed us just how much evil we as humans are capable of producing, I needed a little comforting. I needed to be reminded just how much I have to be thankful for, even while living in a world full of selfishness, sin, and downright gut-wrenching evil.

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I chose to revisit my original vegan fettuccine alfredo recipe for 3 reasons:

  1. If I make a good recipe, I crave more of it.
  2. I wanted to improve the texture just a touch–the last recipe got a teeny bit goopy(?) as it cooled.
  3. I wanted to take better pictures with my newest camera.

So there you have it.

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So, let’s talk about Earth Day! Tomorrow is Earth Day, in case you didn’t know. And, it is also my dad’s birthday. (Happy Birthday, Dad!) In honor of Earth Day and my dad (sure, why not!), Ethical Ocean is hosting a recipe contest by invite only for vegan food bloggers.

In case you haven’t guessed it already, I am submitting this fettuccine alfredo recipe, and I’ll be inviting (begging, pleading, etc.) all of you to go to a special link that I’ll provide soon and vote for me. There will be prizes involved for both you and me, folks, so it’s a win-win situation. :) Stay tuned for more on that.

“And God saw every thing that he had made, and, behold, it was very good. And the evening and the morning were the sixth day. Thus the heavens and the earth were finished, and all the host of them.” Genesis 1:31-2:1 (King James Version)

Vegan Fettuccine Alfredo Revisited

Serves 4-5
Prep time 3 minutes
Cook time 15 minutes
Total time 18 minutes
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot

Ingredients

  • 1lb fettuccine noodles (cooked according to package instructions)
  • 1 can coconut milk (or approximately 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch garlic powder

Directions

Step 1
Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
Step 2
In a blender, combine remaining ingredients and blend until very smooth.
Step 3
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Step 4
Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Step 5
Serve hot and enjoy!

Note

You could add your favorite vegetables or vegan "chicken" to this recipe, if desired. Saute them separately, then add your veggies to the sauce and noodles at step 3.

Just before serving, you could sprinkle some Trader Joe's vegan mozzarella style shreds on top for the added flavor. :)

 

P.S. The “cheese” looking stuff in all of these photos can be sprinkled on top of the fettuccine, if desired. It is the mozzarella style shreds from Trader Joe’s.

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{ 44 comments… add one }

  • Mrs. Herb April 22, 2013, 10:20 am

    Beautiful pictures!

    Also, I LOVE the wooden bowl you have the pasta in. Gorgeous! Makes the alfredo look even tastier :-)

    Reply
    • Lindsay April 22, 2013, 3:25 pm

      Thanks, Mrs. Herb! I love that pasta always photographs so well. And I do love that wooden bowl too. :) It was a wedding gift from some good friends almost 4 years ago! :)

      Reply
  • afracooking April 26, 2013, 7:11 am

    always looking for new healthy ideas -love this recipe!

    Reply
    • Lindsay April 27, 2013, 10:32 pm

      Thanks! I’m always looking for healthy ideas as well. :)

      Reply
  • Natalie May 6, 2013, 9:10 pm

    Delish!! Just had seconds of this yummy fettuccine Alfredo!! Love, love, love the recipe. Thanks for sharing!!

    Reply
    • Happy Vegan Girlfriend July 25, 2013, 1:17 am

      My goodness this is great! I made this for my non vegan boyfriend and he enjoyed it (which says a lot as his favorite dish is this exactly). The sauce is spot on from what I remember. Two thumbs up. :-)

      Reply
      • Lindsay July 25, 2013, 12:20 pm

        I’m so glad! Thanks for stopping by and for your kind words. :)

        Reply
  • Sarah May 13, 2013, 5:37 pm

    Like the recipe, but why do we need to associate Jesus with fettucine alfredo? Some of us like your recipes just as they are…without the religious rhetoric attached.

    Reply
    • Lindsay May 13, 2013, 5:47 pm

      I appreciate your opinion, Sarah. My goal is not to force my religion on anyone, but rather to share the peace and joy that I have found through knowing Him. Vegan Yumminess is a place where I speak (errr…type?) my mind, and Jesus is often on my mind. If that is bothersome to you, you are more than welcome to skip over the typed words and go straight to the recipe at the bottom of the post. ;) Have a great day!

      Reply
      • Mallori May 28, 2013, 4:02 pm

        Amen!!! Making it right now with grilled eggplant and my kiddos are over the moon excited! God bless!

        Reply
        • Lindsay May 28, 2013, 6:51 pm

          Great! Let me know how it turns out for you :)

          Reply
      • MClarissa June 23, 2014, 3:16 pm

        I am atheist and love that you share your faith in a hopeful joyful way. It allows us to rejoice in the venn (commonality) of healing, earth saving cruelty free food. Values that are focused on empathy, health, and respect for other sentient beings great and small should be celebrated. This planet needs all help, empathy, love it can get and this blog is a verbal hug.

        Reply
        • Lindsay July 15, 2014, 5:00 pm

          Thanks, MClarissa! What a refreshing comment! I love the fact that even though we all have differing faiths and belief systems, we can unite in attempting to live more loving, compassionate, and healthy lives. Thanks so much for your kind words. :)

          Reply
    • J November 11, 2013, 8:40 am

      I so agree with your sentiments.

      Reply
  • Olivia May 30, 2013, 6:47 am

    Looks delicious, thinking about making it for my carnivorous boyfriend soon enough! How many seconds does this recipe yield? God bless xx

    Reply
    • Lindsay May 30, 2013, 12:20 pm

      Oh boy… I’d say one recipe of this makes WAY more than 2 people would ever want for one meal. I’d say, if you are feeding hungry teenage boys (a.k.a. the epitome of big eaters…ha!), one recipe would serve at least 3-4 of them to satiety. :)

      Reply
  • Tessa June 2, 2013, 4:02 pm

    I can’t wait to try this! Fettuccine Alfredo is one of my favorite dishes. I haven’t had any since being vegan. I’ll be making it this week!!

    Reply
  • LaVerne June 5, 2013, 7:52 pm

    This is Ah-mazing how much this tastes like the Alfredo sauce I miss so much! Lol. Do you mind if I repost this recipe on my website -citing credit?

    Reply
    • Lindsay June 5, 2013, 9:46 pm

      Sure, LaVerne, just use your own pictures, and write out the recipe steps in your own words. The ingredient lists and measurements are yours to use! :)

      Reply
  • Amy June 9, 2013, 7:35 pm

    OMGoodness!!! I am so in love with this dish. The added cheese (if you wish) rounds out the flavor. If you are truly vegan and don’t want to add cheese I would add some Parma to increase the saltiness just a smidge. Thank you so much. I am lactose intolerant and loooove Alfredo but needed to steer clear because of the detriment to my tummy. I used brown rice fettuccine, yum!! Xoxo! Will be back to try your other recipes.

    Reply
    • Lindsay June 10, 2013, 9:32 am

      So glad you liked it, Amy!

      Reply
  • Natalie June 22, 2013, 9:29 pm

    Made this tonight! It was great ! I’m new to vegan cooking and my cashews were a little chunky? Any tips?

    Reply
    • Lindsay June 22, 2013, 10:42 pm

      Hi Natalie! In order to make cashews really creamy, you need to have a high-speed blender like Vitamix or blendtec or Ninja or something. If you don’t have a high-speed blender, you could try soaking your cashews overnight first. :) I hope this helps. Glad you enjoyed it!

      Reply
  • Ross June 30, 2013, 2:52 am

    Hi! I can’t wait to try this recipe! My favorite food was Fettuccine Alfredo when I was a kid. I was just wonder what kind of coconut milk do you use? There are three: the kind you drink, lite coconut milk and regular full fat coconut milk. I have a bunch of full fat regular coconut milk on hand (which I use for curries) but I don’t have any of the others.

    Reply
    • Lindsay June 30, 2013, 10:22 am

      You’ve got what you need, Ross! I’d use the full fat regular coconut milk (the same kind you use for curries). :) I hope you like it!

      Reply
      • Ross July 5, 2013, 4:41 pm

        Wow, just wow! I just made it and I’m eating it right now. To be honest, I was skeptical about how it would turn out but I just have to thank you now because this stuff is incredible!

        Reply
  • Stephanie July 12, 2013, 10:54 am

    I would have never thought to try coconut milk, great idea! Can’t wait to try this :-) Alfredo is def a comfort food in my book!

    Reply
  • Rachel August 16, 2013, 6:52 pm

    Hi! I have a coconut allergy and I was wondering what kind of milk as a second option you would recommend? Thanks:)

    Reply
    • Lindsay August 16, 2013, 7:06 pm

      Hi Rachel! Someone on here mentioned that unsweetened almond milk worked for them. I haven’t tried it myself, but maybe that would work for you? Best wishes! :)

      Reply
  • Brooke August 22, 2013, 12:33 am

    This was THE BEST ALFREDO sauce EVER! I switched to vegan 4 months ago. We used to make “Easy Fettuccine Alfredo” sauce that was 1 stick of butter, 1 block of cream cheese, 2 cups of shredded parmesan cheese, and 3/4 c milk. And we thought it was delicious. 3 1/2 month ago I tried making a vegan alfredo sauce with cauliflower as the base. No go. I just figured we’d never eat “alredo” sauce again, or anything that tasted close to it. And then I found this recipe! Although the sauce is more than 4 ingredients, it’s still really Easy to make! And Oh My Goodness – it’s delicious! My 7 year old ate 2 bowls. My 3 year old snarfed her full bowl down and I didn’t have to tell her 1 time to focus on her meal and take a bite (she can spend an hour and a half slowly nibbling on a meal). And my husband (who is receptive to eating most vegan meals I make, but still eats meat when he has to figure out his own meal), ate 2 bowls and said it was GREAT! This is a WINNING recipe! THANK YOU!

    Reply
    • Lindsay August 22, 2013, 3:26 pm

      Yay! I’m so glad this was a hit, Brooke. And with a 7 year old too! Yahoo for vegan comfort food! :D

      Reply
  • Alex August 25, 2013, 3:22 am

    Quick question – can I blend the cashews and coconut milk in advance, and then give it a whirl when you’re ready to use it? Will this keep in the fridge?

    Reply
    • Lindsay August 25, 2013, 10:18 am

      Alex, I would think that you could do this, as long as you don’t cook and cashews and coconut milk in advance. I haven’t tried it myself, but I would think it would taste fine. :)

      Reply
  • Kelly September 4, 2013, 12:33 am

    Made this recipe for the 3rd or 4th time! And Yes, I’ve always made the sauce about an hour before the rest of the meal and refrigerated it (still in bullet blender) until I was ready. I re-blend for a second because things settle. Peppers and mushrooms and a sprinkle of red pepper flakes too! Thanks Lindsay for sharing this! Also do you happen to have nutritional info already figured?

    Reply
    • Lindsay September 4, 2013, 11:55 am

      Hi Kelly! SO glad you still like this recipe. Unfortunately, I don’t have the nutritional info figured for this, or any of my recipes. I’d be interested in learning how to do that, though. Thanks for stopping by. :)

      Reply
  • Andrea October 28, 2013, 2:26 am

    Love it, thankyou for sharing! God bless :)

    Reply
  • Gina February 8, 2014, 8:24 pm

    Thank you for sharing this! It was a hit and I will be making again!!

    Reply
  • Amada February 23, 2014, 12:15 am

    Love your reference to the scripture, it is a command to go therefore & preach in Matt 28:19,20 as Christians we are not a part of this world but we live in it, Rom. 12:2 it is our duty & passion, therefore I praise you my sister to continue on in speaking whatever things are “praiseworthy” Phil 4:8.

    Reply
    • Lindsay February 23, 2014, 1:57 pm

      Thanks for your kind words, Amanda!

      Reply
      • Gabriela May 26, 2014, 5:30 pm

        Hi!Made this tonight.It was great!Thank you for sharing:)!

        Reply
        • Lindsay May 26, 2014, 5:54 pm

          Thanks, Gabriela!

          Reply
  • Brett May 30, 2014, 4:03 pm

    Recipe was great! Added some black pepper, crushed red pepper, and some earth balance. Parents loved it! Thanks. :)

    Reply
  • Lydia July 7, 2014, 12:14 am

    I make this for my husband and myself AT LEAST once a month, more during winter. This is such a great recipe, it tastes even better than the alfredo I grew up on and hits the comfort-food spot so perfectly. We always have it with some steamed broccoli and fresh black pepper. Thank you for this recipe!

    Reply
    • Lindsay July 15, 2014, 5:46 pm

      Hi Lydia! Thanks for taking the time to let us know how much you enjoyed this recipe! This alfredo sauce is one of my favorite winter comfort foods as well. I LOVE that you add steamed broccoli! I’m going to try that next time. :)

      Reply

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