Recipe: Make this delicious vegan fettuccine Alfredo pasta at home
Fettuccine Alfredo is a beloved pasta dish traditionally made with butter, cream, and cheese. Its origins trace back to Rome, where it was first created by Alfredo di Lelio in the early 20th century. Today, we're putting a vegan spin on this classic, ensuring that those following a plant-based diet can enjoy its creamy goodness. Check out the recipe and let's get cooking.
Gather the following ingredients
To make this vegan version of fettuccine Alfredo, you will need 250 grams of fettuccine pasta, one cup of raw cashews soaked overnight, two tablespoons of nutritional yeast, one tablespoon of lemon juice, two cloves of garlic, one teaspoon of onion powder, three cups of vegetable broth or water, salt and pepper to taste, and fresh parsley for garnish.
Prepare the vegan Alfredo sauce
Begin by draining the cashews that have been soaked overnight. Add them to a blender with nutritional yeast, lemon juice, minced garlic, onion powder, and one cup of vegetable broth. Blend these ingredients until the mixture becomes smooth. If the sauce is overly thick, incorporate more broth gradually to achieve a creamy consistency. Season with salt and pepper to your liking.
Cook the pasta
Heat a large pot of salted water until it boils. Add the fettuccine, stirring to avoid sticking, and cook as the package directs for about eight to 10 minutes or until it's al dente. Drain the pasta, but remember to keep one cup of the pasta water. This starchy liquid will be useful for adjusting the vegan Alfredo sauce to your preferred consistency later on.
Combine pasta and sauce
In a large pan over low heat, pour the blended sauce and cook for two minutes to warm. Add the al dente fettuccine into the pan, tossing gently to coat every strand evenly with the sauce. If necessary, slowly mix in a bit of the reserved pasta water to adjust the sauce to your desired consistency, achieving a perfectly creamy texture throughout.
Serve and garnish
Once the sauce and fettuccine are well combined and heated, transfer the mixture to plates. Top with a sprinkle of fresh parsley for a burst of color and freshness. This vegan fettuccine Alfredo is best served hot, ensuring a creamy and satisfying taste experience with every forkful. Enjoy the rich flavors and smooth texture as you savor this plant-based twist on a classic dish.
