Vegan Fettuccine Alfredo

The most creamiest & flavorful vegan fettuccine alfredo ever!!

 

Ingredients

1 cup cashew, soaked for 4 hrs or in hot water for 30 mins
1 shallot, small diced
4 cloves garlic, minced
2 sprigs fresh thyme, minced
1 sprigs fresh oregano, minced
1 tsp onion powder
1 tsp garlic powder
4 Tbsp nutritional yeast
1/2 cup vegan parmesan cheese, 1/4 cup used in blender
1 1/2 cup plant based milk
2 Tbsp vegan butter
1 Tbsp lemon juice
Salt & Pepper to taste
Fettuccine or Tagliatelle Pasta or Just get some pasta any kind

*Boil water and fully submerge cashews. Allow to soak for 30 mins. Or if you have time, soak cashews in water for 4 hours. Place medium pot of water on high for pasta. Once water is boiling add salt.

In sauté pan melt butter, sweat shallots 3-4 mins and then add garlic. Once translucent add fresh herbs, stir 1-2 minutes, remove. Drain cashews from water. In high speed blender add cashews, onion and garlic mix and all remaining ingredients except only add 1/4 cup of grated vegan parmesan cheese. Blend on medium to high speed for 2-4 mins. Cook pasta according to package instructions.

Over medium low heat pour cheese sauce into Teflon pan, add noodles directly from pasta water pot. The pasta water is needed so don’t drain pasta. Toss for 1 min, remove and GET INTO IT!