Vegan Fettuccini Alfredo
By the Gracious Vegan
This Alfredo sauce might not fool someone who is a major fan of regular Fettuccini Alfredo with its butter, heavy cream, and parmesan cheese. But, if my husband’s response is any indication, it hits the same spot. Considering this version has only 3 grams of saturated fat per serving, versus the Food Network version’s 40 grams of saturated fat (per serving!), and 425 fewer calories (per serving) than their recipe, this plant-based version is a very smart choice. I know there are even skinnier versions with tofu and cauliflower in the sauce, but for me and my picky husband, I like this full-flavored approach. I like to use vegetables instead of pasta (or with half the pasta) for my plate.
Serves 6 (makes about 2.5 cups of sauce)
Soak the cashews in cold water for at least 2 hours, or pour boiling water over them, cover, and let soak 20 minutes. (You can skip this step if you have a high-speed blender.)
1 cup raw cashews
Drain and rinse the cashews. Put them in a blender with the following ingredients and blend until completely smooth.
1.5 cups water
3 Tablespoons nutritional yeast (What is Nutritional Yeast?)
1.5 Tablespoons lemon juice
1.5 Tablespoons white or yellow miso (What is Miso?)
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon smoked or regular paprika
1/4 teaspoon freshly ground pepper
About 15-20 minutes before serving, start the pasta water. Bring a pot of water to a boil, then add the pasta. Cook as directed on the package (usually 9-11 minutes) until al dente.
Enough pasta for 6 servings (typically 2-3 ounces per serving) (whole grain or legume-based noodles or pasta of any shape, gluten-free if desired)
(Optional) Cooked vegetables to substitute for or add to the pasta (e.g., broccoli, cauliflower, mushrooms, bell peppers, zucchini)
Strain the noodles and then transfer them back into the pot. (If using cooked vegetables, add them to the pot, too.) Add about 1/3 cup sauce per serving to the pot, heat on low, and gently toss pasta, vegetables, and sauce together to combine, letting the sauce cook for a minute or two to thicken. Taste and season with more salt and pepper if desired.
Best if served with:
Other optional garnishes:
Chopped parsley
Red pepper flakes
You can make the sauce in advance. Just warm it in a pan or the microwave before serving, being careful to stir it often so that it thickens up evenly and smoothly.
Timing: About 20 minutes if you don’t soak the cashews
Gluten-free if gluten-free pasta used