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 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, truly love at first sight. 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!
Vegan Fettuccine Alfredo
- 1 pound uncooked fettuccine noodles
- 13.5 ounces coconut milk (1 can, full-fat)
- 1/2 cup raw cashews (rinsed)
- 1/2 cup water
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon cornstarch (optional–see recipe note)
- Cook fettuccine noodles in salted boiling water, according to package instructions, drain, and set aside.
- Place coconut milk, rinsed raw cashews, water, nutritional yeast, lemon juice, olive oil, and seasonings in a high-speed blender (like Vitamix or Blendtec), and blend on high for 1-2 minutes, or until sauce is smooth and creamy. (If you are using this alfredo sauce over gluten-free pasta or vegetables, add a tablespoon of cornstarch to help sauce thicken later.) Not using a high-speed blender? See Recipe Notes below for tips.
- Pour blended sauce into a large saucepan, and cook on medium heat. When sauce is just starting to bubble, add noodles to saucepan, and cook for another 3-5 minutes, or until sauce is boiling and thickened to your liking.
- Serve hot!
- If you are using gluten-free pasta noodles, consider adding 1-2 tablespoons of cornstarch to the liquid ingredients (prior to blending in high-speed blender). If you are using regular semolina-based noodles, the starch from the noodles will help thicken your sauce.
- If you don’t have a high-speed blender like Vitamix or Blendtec, I recommend soaking your cashews in hot water for 2-3 hours prior to blending, in order to avoid a gritty alfredo sauce.