Fettucine Alfredo is one of those guilty pleasure meals that everyone seems to love. I know I do. However, it always made me feel pretty sluggish afterwards, and since I no longer consume dairy, I figured that meal was simply a thing of the past.
Well, it definitely is not. Vegan fettucine alfredo is now a shining star and making an appearance on many peoples plates!
This super easy-to-make recipe will sure please a crowd next time you want to impress your dinner guests. It’s creamy, filling, tasty, and better yet, healthy!
- 1 cup cashews
- 2 Tbsp nutritional yeast
- 2 garlic cloves, peeled
- 1/2 cup diced white onion
- 3/4 cup water
- 1/4 cup almond milk
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- Soak cashews in hot water for 20 minutes or more
- Drain and rinse cashews and add all ingredients to a high-speed blender
- Blend all ingredients on high for 2 minutes, until creamy consistency is formed
- Add more water or almond milk for thinner sauce
- Pour over fettuccine noodles and serve immediately
And there you have it! Vegan Alfredo sauce!
It’s best to serve this sauce hot and immediately to ensure it doesn’t get too dried out. You can top with chopped basil or any other topping you may like.
You can also use this sauce for whatever noodle you like. I like using brown rice fettucine noodles the best. You can also store the rest of this sauce in a jar in the refrigerator for up to a week!
Would you be willing to try out vegan alfredo sauce? Let me know if you do and how you like it!
I will most likely be testing out other versions of this recipe in the future to see how I like them, but in the meantime, I will be using this one. It’s super easy to make and I almost always have these ingredients on hand already, which is why I like it so much.
Hope you all enjoy!