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
|Prep time||3 minutes|
|Cook time||15 minutes|
|Total time||18 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Serve Hot|
- 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
|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!|
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.