this is my vegan fettuccine alfredo recipe! :)
alfredo sauce ingredients
- 1 1/2 cup cashews* (see notes)
- 3/4 cup unsweetened soy milk
- 1/2 cup of water
- 1/2 cup nutritional yeast (omit if you can’t find)
- 1 tbsp white or yellow miso paste
- 2 tbsp tahini
- 2 tbsp soy sauce, tamari or liquid aminos
- 3 cloves of garlic
- 2 tsp apple cider vinegar
- salt & pepper to your taste preference
**also save about 1 cup of pasta water to thin out your sauce
other ingredients
(most of these are optional, just providing what i added to my pasta to spice it up a bit!)
- 16 oz box of organic whole wheat fettuccine
- 2 cups sliced cremini mushrooms
- 1/2 red onion, chopped
- 3 cups of spinach
- 2 stalks of broccoli, chopped
- 2 cups or 1 can of green peas
- 1 minced clove garlic
- 1 tsp red pepper flakes
- salt & pepper to taste
directions
1. i’d recommend prepping your ingredients first! :) make sure you have everything you need and cut up any of your veggies you’re adding ahead of time.
2. place all of your alfredo sauce ingredients into a high speed blender (tip: put the cashews & liquids first so nothing sticks to the bottom). blend on high for 1 1/2 to 2 mins until the sauce is smooth. taste to see if you’d like to add more seasoning. once it meets your flavor preferences, set aside. it will be pretty thick but you’ll be adding more liquid later!
3. fill a large pot with water- more than what you’ll need for boiling the pasta. cook the pasta per instructions but when there’s about 3 minutes remaining, add your broccoli & peas to the boiling pot and cover with a lid. let it return to a boil to finish cooking pasta/steam the veg. **before draining, save 1 cup of the pasta water for thinning your alfredo sauce**
4. use a large pan to sauteed veggies. add oil or water to a pan on medium high heat and toss in mushrooms & onions. let them cook down for about 4 mins. add your spinach, minced garlic clove, salt, pepper, red pepper flakes & more water. turn down to medium heat to simmer. once veg is cooked through, add alfredo sauce and add 1/4 cup of the pasta water. stir until the water is incorporated. add more if you’d like a thinner sauce or omit the rest if it’s to your liking. let the sauce simmer for 3-4 mins.
5. once the sauce is completely warmed through, pour over your pasta/broccoli & peas. serve with a little nutritional yeast on the top or vegan parmesan, if you have it and ENJOY! :)
*NOTES: for the cashews, you can either soak them for a minimum of 3 hours or overnight. if you soak overnight, place in an airtight container, cover them in water and put in the fridge. if you’re crunched for time, you can simply boil the cashews in water for 12 mins.
