Another day and another recipe dedicated to Brigette! She’s not a fan of red pasta sauce or red pizza sauce, so she informed me that a vegan Alfredo sauce was a must. So low and behold, there I see it on our calendar scheduled to be photographed. Subtle hint Brigette!
Well, you can all thank her for this delicious sauce because oooh is it tasty! We decided to make a classic Fettuccine Alfredo, but you can certainly use our Alfredo sauce on your next pizza, toss your tofu in it, or throw it on whatever you like.
We do want to call out that you need to soak the cashews overnight. This step is key because it helps make a nice, smooth sauce. If not, you’d end up with something gritty from the hard cashews. We know it takes a little planning, but it’s worth it!
We recommend to top this dish with some of our Cashew Parmesan Cheeze, cause yum and that’s what you do with pasta! Once Brigette gets her hands on this recipe, I can only imagine all of the dishes she’ll be smothering in Alfredo sauce (editors note: every pizza on Sunday!!)!
We hope you enjoy as much as she does!
Vegan Fettuccine Alfredo
- 1/2 cup Unsalted Cashews Covered & soaked overnight
- 1 tbsp Olive Oil
- 1 White Onion Roughly Chopped
- 6 cloves Garlic Peeled & crushed
- 1 1/2 + 3/4 cups Almond Milk
- 1 tbsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 2 tbsp Nutritional Yeast
- 1 package Fettuccine Noodles
- 1/4 cup Vegan Margarine
- 1/4 cup All-Purpose Flour
Add olive oil to a large pan over medium-high heat. Once hot add in the onions, sautéing for 5 to 6 minutes until the onions are nice and tender.
Add in the crushed garlic and continue to sauté for an additional 2 to 3 minutes until nice and fragrant. Remove from heat.
Drain the cashews and discard the water.
In a high power blender add the onion mixture, almond milk, salt, pepper, lemon juice, dijon mustard nutritional yeast and cashews.
Blend until the mixture is completely smooth and you are left with a somewhat thick sauce that resembles that of Alfredo sauce. If the mixture is to thick add more almond milk, 1 tablespoon at at time until you reach the desired consistency.
In the same large pan you used for the onions, place it back over medium heat and add the butter.
Once the butter is completely melted and simmering slightly add in the ¼ cup flour and whisk continually until it is well combined and you no longer smell the flour. You are creating a rue to thicken the sauce, and this should take about 3-5 minutes. Be careful the flour doesn't start to brown.
Pour the cashew mixture into the pan and heat up over medium heat. Whisk in the remaining ¾ cup almond milk. Whisk sauce continually until the sauce is heated through.
Meanwhile cook the fettuccine according to packaging.
To serve mix together the noodles and the sauce until all noodles are fully coated. Sprinkle with some of our parmesan and fresh parsley if desired.