Fettuccine Alfredo

Fettuccine Alfredo

This really is the absolute creamiest Fettuccine Alfredo, Vegan or not! It’s an easy to make recipe that can be made ahead of time and heated with freshly cooked Pasta. It’s so delicious and completely satisfying but you could go over the top and serve with Garlic Bread

Serves 4

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Ingredients

1 lb of Fettuccinie Pasta or any long pasta

1 cup of Raw Cashews

1 sm-med Potato peeled

1/4 of Medium Onion

2 Garlic Cloves peeled

1 cup of Oat Milk

1/3 cup Nutritional yeast

1/4 tsp of Nutmeg

1/3 cup grated Vegan Parmesan (optional but strongly recommended )

Salt & Pepper to taste

1 Tbsp of Parsley chopped

Directions

1. Soak the Cashews in Hot water for 30 minutes. Drain, rinse and set aside

2. Boil the Potato, Onion and Garlic until fork tender. Reserve about 1/2 - 2/3 cup of the cooking liquid.

3. Blend the Cashews, cooked Veggies, Oat Milk, Nutritional Yeast, Parmesan, Nutmeg, Salt & Pepper until smooth and creamy. If Sauce is too thick add some of the reserved cooking liquid and keep blending.

4. Cook the Pasta according to the package directions

5. Toss the cooked Pasta and Alfredo Sauce together and top with chopped Parsley.