Vegan/vegetarian eating does not have to be bland, and taste like “health.” Nor do you have to spend loads of time in the kitch. This creamy, Alfredo Fettuccine may be vegan and healthy, but you would never know!
*You could of course, add regular dairy ingredients, however, I doubt it will taste NEARLY as good.
Blushing Alfredo Fettuccine
1 TBSP EVOO
1 small yellow onion, chopped
3-4 cloves of garlic
2 TBSP dry white wine
1/3 C Unsalted Raw Cashews
2 TBSP Nutritional Yeast
1/2 C Vegan Cream Cheese
1-1/2 C unsweetened non-dairy milk of choice (soy, almond, coconut, hemp)
1/2 C Marinara Sauce (I make my own, you can use pre-made if needed)
1/2 tsp sea salt
1 lb fettuccine
2 TBSP minced, fresh, parsley
In a saucepan, heat EVOO over medium heat. Add onion and garlic, cover and cook until soft. Remove from heat and set aside.
In a VitaMix (or high speed blender) grind cashews to a powder. Add onion, garlic mixture, cream cheese, yeast, and process until smooth. Add the milk, marinara sauce, and salt, blend until smooth. Transfer to saucepan and heat over low heat, stirring occasionally, keeping warm.
In large pot of boiling, salted water, cook fettuccine over medium-high heat, stirring occasionally, until al dente. Drain the pasta and return to the pot. Toss with the sauce.
Serve sprinkled with the parsley and a few grindings of black pepper.
*Makes 4 servings
**You could also omit marinara for a more traditional fettuccine or add 2 cups of bite-sized cooked veggies for a great primavera.