Vegan Fettuccine Alfredo
Creamy and delicious vegan fettuccine alfredo that makes a perfect romantic dinner date entree or a quick and easy lunch for kids!
Servings: 6
Calories: 511kcal
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 511kcal | Carbohydrates: 61g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 414mg | Potassium: 445mg | Fiber: 3g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 1.6mg | Calcium: 42mg | Iron: 4.4mg