Vegan Fettuccine Alfredo

  • Yield 4-6 servings

This dairy-free vegan version is every bit as rich and satisfying, with only half the fat. It also leaves you feeling light and energized, without a pasta hangover.

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Ingredients

1 pound fettuccine
2 tablespoons olive oil
1 large onion, chopped
3 -- cloves garlic, minced
1 cup raw cashews or blanched almonds
2 cups water
2 teaspoons white miso paste, optional
1 tablespoon lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
-- chopped fresh Italian parsley, for garnish

Instructions

 

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.
Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
 
Reprinted with permission from Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli, Free Press, 2012

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