I don’t think I’ve ever eaten fettuccine alfredo. I know I’ve never eaten vegan fettuccine alfredo. But for some reason, this hasn’t stopped me from having a secret food crush on its fattening creamy white sauce and carb-o-licious pasta noodles. I guess this crush has been based solely on looks and smell? Somehow, that just seems so wrong…(blushes). So, when I gazed up in my cupboard today, wondering what on earth I should make for lunch, my heart skipped a beat when I saw a box of dried fettuccine noodles. And, Presto! That’s when the idea of a vegan alfredo popped in my head, and here we are. And it looked and tasted ah-mazing (drools…), truly love at first sight….errrr…..taste…….errrrrr……both. Of course, I have absolutely no idea if my version of vegan fettuccine alfredo tastes anything like it’s supposed to, but one thing I know for sure: it is absolutely delicious. Enjoy!
Fettuccine Alfredo (Vegan)
|Meal type||Lunch, Main Dish|
- 1lb fettuccine noodles (dried)
- 1 can coconut milk (or 1 and 1/2 cups)
- 1/2 cup raw cashews
- 1/2 cup water
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- dash of onion and garlic powder (optional)
- 2 tablespoons cornstarch
|Cook fettuccine noodles according to package instructions. I always add a little extra olive oil and salt to keep noodles from sticking together.|
|Blend remaining ingredients in blender, then pour over drained and cooked noodles. Cook on stove with medium heat until alfredo sauce begins to thicken slightly.|
Update 1/19/2013: If you’ve made this recipe, you know that as the alfredo sauce cools, it can start to get rather sticky and goopy, for lack of a better term. Recently, I tried to reduce the goopiness of the alfredo sauce by leaving out the cornstarch, and it worked great! No, it doesn’t have the exact same consistency as dairy alfredo, but it’s pretty tasty. Anyway, I left out the cornstarch and just cooked the sauce a little bit longer; and sure enough, it thickened right up. As soon as the sauce starts to thicken, I would remove it from heat. Over-cooking the sauce I think is what can contribute to a clumpy texture.