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!
- 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.
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- 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.
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