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Vegan Fettuccine Alfredo
Vegan Fettuccine Alfredo
"This Vegan Fettuccine Alfredo is rich, creamy & buttery. It’s a simple, yet luxurious dish, that can be yours in 30 minutes or less. To replace the heavy cream, I used very simple and wholesome ingredients. I used unsweetened soy milk, raw cashews and potato. The potato part might sound weird, but it really helps thicken the sauce, and makes it creamy & velvety. To enhance the cheesy flavor, I used nutritional yeast & fresh lemon juice. It adds a subtle zing to every bite."
Serves6 People
Preparation Time10 min
Cooking Time20 min
Read NextSausage and Asparagus Pasta
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kmcartoonity 62072 74
Feb 28, 2017
I found that cashews, sesame tahini, and potatoes are all great vegan alternatives to thicken a sauce. To add more iron and dietary fiber, I might even add some baby spinach leaves, like I do when making traditional fettuccini alfredo. am always looking for ideas for when my family has "meatless Mondays" and this looks like one that I could really get into. I could mix pretty much anything into my pasta and enjoy it, it must be the Italian in me!
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