Make this delicious vegan fettuccine alfredo pasta at home

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What is the story

Fettuccine Alfredo is a traditionally enjoyed pasta dish made with butter, cream and cheese.

Its origins date back to Rome, where it was created by Alfredo di Lelio at the beginning of the 20th century.

Today we’re putting a vegan twist on this classic, ensuring those following a plant-based diet can enjoy its creamy goodness.

Check out the recipe and let’s get cooking.

Gather the following ingredients

To make this vegan version of fettuccine Alfredo, you will need 250 grams of fettuccine pasta, one cup of raw cashews soaked overnight, two tablespoons of nutritional yeast, one tablespoon of juice lemon, two cloves of garlic, a teaspoon of onion powder, three cups of vegetable stock or water, salt and pepper to taste and fresh parsley for garnish.

Make the Vegan Alfredo Sauce

Start by draining the cashews that have been soaked overnight.

Add them to a blender with nutritional yeast, lemon juice, minced garlic, onion powder, and a cup of vegetable broth.

Mix these ingredients until the mixture becomes smooth.

If the sauce is too thick, gradually add more broth to achieve a creamy consistency. Season with salt and pepper to taste.

Cook the pasta

Heat a large pot of salted water until boiling.

Add the fettuccine, stirring to prevent sticking, and cook as directed on the package for about eight to 10 minutes or until al dente.

Drain the pasta, but remember to save a cup of pasta water.

This starchy liquid will be useful for later adjusting the vegan Alfredo sauce to your preferred consistency.

Mix the pasta and sauce

In a large frying pan over low heat, pour the mixed sauce and cook for two minutes to heat through.

Add the al dente fettuccine to the pan, stirring gently to evenly coat each strand with the sauce.

If necessary, slowly add a little of the reserved pasta water to adjust the sauce to your desired consistency, achieving a perfectly creamy texture.

Serve and garnish

Once the sauce and fettuccine are well mixed and heated, transfer the mixture to plates.

Garnish with a sprinkling of fresh parsley for a burst of color and freshness.

These Vegan Fettuccine Alfredo are best served hot, ensuring a creamy and satisfying taste experience in every bite.

Enjoy the rich flavors and smooth texture as you enjoy this plant-based version of a classic dish.

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