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.
I chose to revisit my original vegan fettuccine alfredo recipe for 3 reasons:
- If I make a good recipe, I crave more of it.
- I wanted to improve the texture just a touch–the last recipe got a teeny bit goopy(?) as it cooled.
- I wanted to take better pictures with my newest camera.
So there you have it.
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.
Vegan Fettuccine Alfredo Revisited
Equipment
- large pot for cooking pasta
Ingredients
- 1 lb 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
Instructions
- 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.
- In a blender, combine remaining ingredients and blend until very smooth.
- Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
- 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.
- Serve hot and enjoy!
Mrs. Herb says
http://herbonherbs.com
Lindsay says
Mrs. Herb says
Beautiful pictures!
Also, I LOVE the wooden bowl you have the pasta in. Gorgeous! Makes the alfredo look even tastier :-)
Lindsay says
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! :)
afracooking says
http://afracooking.wordpress.com
Lindsay says
afracooking says
always looking for new healthy ideas -love this recipe!
Natalie says
Happy Vegan Girlfriend says
Lindsay says
Natalie says
Delish!! Just had seconds of this yummy fettuccine Alfredo!! Love, love, love the recipe. Thanks for sharing!!
Sarah says
Lindsay says
Mallori says
Lindsay says
MClarissa says
Lindsay says
J says
Sarah says
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.
Olivia says
Lindsay says
Olivia says
Looks delicious, thinking about making it for my carnivorous boyfriend soon enough! How many seconds does this recipe yield? God bless xx
Lindsay says
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. :)
Tessa says
Tessa says
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!!
LaVerne says
http://Centralmoms.blogspot.com
Lindsay says
LaVerne says
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?
Amy says
Lindsay says
Natalie says
Lindsay says
James says
Lindsay says
Ross says
Lindsay says
Ross says
Stephanie says
http://www.trans-planted.com
Rachel says
Lindsay says
Brooke says
Lindsay says
Alex says
Lindsay says
Kelly says
Lindsay says
Andrea says
Andrea says
Love it, thankyou for sharing! God bless :)
Gina says
Gina says
Thank you for sharing this! It was a hit and I will be making again!!
Amada says
Lindsay says
Gabriela says
Lindsay says
Amada says
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.
Lindsay says
Thanks for your kind words, Amanda!
Brett says
Brett says
Recipe was great! Added some black pepper, crushed red pepper, and some earth balance. Parents loved it! Thanks. :)
Lydia says
Lindsay says
Lydia says
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!
Jennifer says
http://www.pamperedchef.biz/JenniferCourtney
Lindsay says
Jennifer says
Lindsay, I can’t wait to try this out. And thank you for adding your faith comments. I have found so much joy and strength in my Savior. :o) Abundant Blessings!
Sonja Sennott says
http://www.sonjafunnell.com
Lindsay says
Sonja Sennott says
I just made this for my husband, and he loved it! Thank you for the recipe. :)
Alexandra says
Lindsay says
Alexandra says
This is insanely delicious and has become a staple meal for us – we usually add some of whatever we got in our CSA basket that week. Sadly we don’t get mushrooms; that is my favorite addition. Also really wonderful the next day and with other kinds of pasta! Thank you so much for this recipe!
Heather says
Heather says
I made it tonight. I was very impressed with myself…even though it’s your recipie
Darin says
Lydia says
Darin says
The recipe looks great. I was wondering if the coconut milk adds a coconut flavor or is it not noticeable?
Callan says
Callan says
I made this Alfredo tonight and it was very good! Alfredo is one of my favorite comfort foods too so I’m always ready to try a new vegan recipe. I thought it would taste like coconut but it doesn’t after you heat it through. Thanks for the recipe :)
Cindy Boxer says
Lindsay says
Cindy Boxer says
You are goddess of all vegan cheeses! After you literally saved my life with the Mac n cheese and grilled cheese recipes, here comes fettuccine alfredo! It is totally absolutely amazing. These are my favorite foods of all time and now I can truly enjoy them again! This sauce is exceptional, the texture and flavor are very accurate. The coconut milk gives full bodies richness without that weird tongue coating that heavy cream gives you and no coconut flavor detected. Simply outstanding. I am forever grateful to you!
Lindsay says
Aw, yay, Cindy!! So glad you are enjoying these vegan versions of some of our favorite comfort foods. :)
Martina says
Hola…..to begin with, I love that you are “A Believer” & act on your faith. It feels wonderful to read a Faithbased Recipe Blog. Question please? I am truly a Cheeseless Mexican. I simply do not like the taste. However, I think my taste buds have changed & I can enjoy some Cream cheese & actually do not have any problems with approximately 8 dishes that include some Cheese, these do not include any of my traditional Mexican dishes, lol. Having stated this, regarding your Alfredo Recipe, I understand that the Yeast adds a Cheesey flavour to this oh so desired Alfredo Sauce? I truly look forward to making it, both for health & missing a good Creamy Buttery dish that is a Delicioso alternative to the usual Cheesey Alfredo. My question is, may I skip the Yeast in this recipe? I truly am weary in the possibility of a taste of Cheese…..please forgive me. Please advise? Bless you & I look forward to possibly receiving recipes from you? Padre God Bless you & yours…..♡