Creamy Fettuccine Alfredo
Serves 4
Directions
- 1Soak cashews in boiling water for 15 minutes, then drain.
- 2Melt vegan butter over medium heat, add garlic, and sauté until golden and fragrant.
- 3Combine soaked cashews, oat milk, nutritional yeast, lemon juice, apple cider vinegar, salt, and the sautéed garlic butter in a high-speed blender and blend until silky smooth.
- 4Pour the mixture back into the pan over low heat and stir until it thickens.
- 5Toss in the cooked fettuccine with the starchy pasta water to combine.
Ingredients
- 1/2 cup raw cashew
- 1 cup unsweetened oat milk
- 3 tbsp vegan butter
- 3 clove garlic, minced
- 3 tbsp nutritional yeast
- 1/2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp salt
- black pepper (optional)
- parsley (optional)
- 1 pound fettuccine
- 1 cup starchy pasta water
Equipment
blenderpan
