Indulge in a creamy and flavorful vegan twist on the classic Fettuccine Alfredo, enhanced with the rich taste of roasted garlic and the creaminess of cashews. This dish is satisfying, comforting, and perfect for any occasion.
Ingredients: 1 head garlic, roasted. 2 cups cashews, soaked overnight. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon white miso paste. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 12 ounces fettuccine pasta, cooked according to package instructions. Fresh parsley, chopped for garnish.
Instructions: Preheat oven to 400F 200C. Cut off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden and fragrant. Let it cool. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, miso paste, salt, and black pepper. Squeeze the roasted garlic cloves out of their skins and add to the blender. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and return to the pot. Pour the roasted garlic alfredo sauce over the cooked pasta, tossing to coat evenly. Serve hot, garnished with chopped fresh parsley. Enjoy your delicious Roasted Garlic Vegan Fettuccine Alfredo!