(MEATLESS MONDAYS/VEGAN RECIPES) Fettucine Alfredo is an easy-to-make, delicious comfort food. But just because it usually has milk and cream doesn’t mean that you have to give it up if you go vegan. For this Meat-Free Monday, we have a creamy, delicious, and best of all, easy pasta recipe. As always, happy eating! — Global Animal

Vegan Fettucine Alfredo. Photo Credit: Savvy Vegetarian

Easy Pasta Recipe from The Everything Vegan Cookbook by Jolinda Hackett

Jolinda Hackett: Most vegan fettucine alfredo recipes start with a roux of margarine, flour, and soy milk, but this one uses cashew cream instead for a sensually decadent white sauce. Go ahead and lick the spoons! Nobody’s watching.

Alfredo Sauce Lasagna: Make a double batch and use this cheesy sauce to create a layered White Lasagna

 *Savvy Veg Note: This is a pretty flexible fettucine alfredo recipe, and will turn out great even if you don’t have the exact ingredients. The nutritional yeast and lemon juice are essential, but instead of raw cashews, I used 1/3 cup cashew butter, which is better if your blender isn’t so hot, like mine.

I didn’t have any miso or tahini, so I just left them out. I had no fresh garlic or a proper onion, so I just used scallions and sautéed them in the olive oil with 1/2 tsp garlic powder. I also added 1 Tbsp of minced fresh ginger because I like it. I scraped the sauté pan into the blender and whizzed everything for the sauce together, and it was delicious!

Serves: 6

Ingredients:

  • 1/2 cup raw cashews (or 1/3 cup cashew butter)
  • 1 1/4 cups water
  • 1 Tbsp miso (see *Note above – recommend white miso)
  • 2 Tbsp lemon juice
  • 2 Tbsp tahini (see *Note above)
  • 1/4 cup diced onion
  • 1 tsp fresh minced garlic (or 1/2 tsp garlic powder)
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • 2 Tbsp olive oil or safflower oil
  • 6 – 8 scallions, sliced
  • 1 12 oz package fettucine, cooked

Directions:

  1. Cook the noodles in plenty of rapidly simmering water until al dente, then drain
  2. While the pasta is cooking, blend together the cashews and water until completely smooth and creamy, about 90 seconds
  3. Add remaining ingredients, except oil and pasta, and puree until smooth
  4. Slowly add oil until the mixture is thick and oil is emulsified
  5. Transfer sauce to a saucepan and heat on low heat for 4 – 5 minutes, stirring frequently Serve over cooked fettuccine noodles

Menu Suggestions: Minced parsley or basil is a nice garnish. Fettucine Alfredo is delicious with fried tofu and steamed veggies or a simple green salad

More Savvy Vegetarian: http://www.savvyvegetarian.com/vegetarian-recipes/fettucine-alfredo-vegan.php

Learn more about the Meat-Free Mondays Challenge!

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