Fettuccine Alfredo was my favorite pasta dish growing up. I promise this sauce tastes better than the real thing.
Makes 2 servings
Ingredients
- 1 1/2 cups soymilk
- 1 cup cashews, soaked in water for 4-6 hours, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup grated vegan parmesan cheese
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon fresh ground pepper
- 8 ounces dry fettuccine pasta, cooked according to package directions
- 1 cup broccoli tops (optional)
- 1/4 cup minced parsley, for garnish
Instructions
- In a blender, add soymilk, cashews, lemon juice, vegan cheese, nutritional yeast, salt, garlic powder, and pepper. Blend until all ingredients are well combined.
- In a medium saucepan add the sauce and cook over medium heat while whisking. Cook for about 3-5 minutes, or until the sauce begins to thicken.
- Add sauce to the fettuccine pasta and top with optional broccoli and parsley. Enjoy!
If you dont have vegan parmesan, you can skip this ingredient, but it really adds to the flavor of this dish.
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