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Whether you’re cooking for a vegan friend or yourself, this vegan fettuccine Alfredo will impress! It truly tastes like what you would expect from an Alfredo, yet it is 100 percent dairy-free. It is also far healthier than a traditional version: It clocks in at under 400 calories and delivers 10 grams of fiber (that’s more than one-third of the daily recommended amount). Although this recipe takes an hour, much of the time is hands off, which allows you to make your veggie side dish, or knock something quick off your to-do list.
How to Make It
Combine onion, cashews, garlic, and 2 1/2 cups of the broth in a medium saucepan. Bring to a simmer over medium; simmer, stirring occasionally, until cashews are tender, mixture is reduced, and liquid is completely evaporated, about 20 minutes. (Don’t let onion brown.)
Place cashew mixture, yeast, lemon juice, pepper, 1 teaspoon of the salt, and remaining 1/2 cup broth in a high-powered blender. Process on medium-high speed until well blended, about 2 minutes.
Cook pasta according to package directions; reserve 1 cup cooking water. Drain and rinse pasta with hot water.
Heat oil in a large skillet over medium-high. Add cashew mixture, reserved pasta water, and remaining 1/4 teaspoon salt; bring to a simmer. Remove from heat. Add pasta, and toss to coat. Sprinkle with parsley, and serve immediately.