"Creamy, flavorful, and ready in about 30 minutes, this Vegan Fettuccine Alfredo is a healthier twist on your old favorite pasta dish!"
Cashew Fettuccine Alfredo
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Recipe Intro From eatwithclarity_
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Prep time 15mins
Cook time 30mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 cup cashews
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 large cloves garlic, minced
- 2 cups chopped cauliflower
- 1/2 cup vegetable broth
- 1/4 cup almond milk
- 1/4 cup nutritional yeast
- 1/2 lemon, juiced
- 1 teaspoon sea salt
- 16 ounces pasta, cooked according to package directions
- Parsley, chopped, for garnish
- Crushed red pepper flakes, for serving
Method
Step 1
Add the cashews to a bowl and top with boiling water. Set aside to soak.
Step 2
Heat 1 tablespoon oil in a sauté pan. Add onions and garlic and cook on medium-low until onions start to brown slightly, about 5-10 minutes. Add cauliflower and vegetable broth. Reduce heat to low, cover, and cook until cauliflower is fork-tender, about 5 minutes.
Step 3
Drain cashews and transfer to food processor or blender with cauliflower mixture, almond milk, nutritional yeast, lemon juice and salt. Process until completely smooth. Adjust seasoning to taste.
Step 4
Toss remaining olive oil on cooked pasta to prevent sticking. Pour sauce on top and stir to combine. Top with chopped parsley or crushed red pepper flakes.