Rich, creamy, cheesy, and nondairy! This Vegan Fettuccine Alfredo recipe is a crowd-pleasing dish for pasta lovers of all ages.

Ingredients:

  • 1 cup unroasted cashews, soaked in hot water for at least an hour
  • 3½ cups water
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • 1½ Tablespoons white miso
  • 1 teaspoon lemon juice
  • 1 teaspoon sea salt
  • black pepper, to taste
  • ¼ teaspoon nutmeg
  • 2 Tablespoons flour
  • 1lb of fettuccine or any kind of pasta

Instructions:

  1. After your cashews have soaked and are more tender, drain them and place into a blender along with all of the other ingredients. Blend on high until it is completely smooth and creamy-looking.
  2. Transfer the blended mixture into a saucepan over medium-high heat and bring to a simmer as you whisk occasionally. Once it comes to a boil, let it simmer for a minute or two. It's done!
  3. Pour it over cooked pasta and stir to combine. Sprinkle with chopped parsley and serve.

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