Alfredo Fettuccine
A creamy, dreamy vegan Alfredo made with cashew-based sauce, garlic, and plant milk—served over tender fettuccine. Classic vibes, zero dairy tantrums.
Ingredients
- 200 g 7 oz fettuccine pasta
- 1 cup raw cashews soaked in hot water for 20 mins
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1½ cups unsweetened almond milk
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg optional, for your inner chef
Instructions
- Cook fettuccine in salted boiling water until tender but still has a bit of sass (al dente). Drain.
- Blend cashews, almond milk, lemon juice, garlic, olive oil, nutritional yeast, salt, pepper, and nutmeg until creamy and dramatic.
- Pour sauce into a pan. Heat gently until warm and slightly thick. Don’t boil it—this isn’t a soap opera.
- Add cooked pasta and toss until fully coated in that luscious Alfredo sauce.
- Serve hot with extra black pepper or chopped parsley if you’re feeling fancy.
- Eat immediately, while pretending you totally cook like this every night.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 520
- Total Fat: 24g
- Saturated Fat: 3.5g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Calcium: 18%
- Vitamin B6: 20%
- Magnesium: 23%
- Iron: 16%
- Vitamin K: 25%
💡 Additional Notes/Tips
- Soak cashews in advance, or cheat with boiling water if you forgot (again).
- Add sautéed mushrooms or spinach for bonus grown-up points.
- Use gluten-free pasta if your gut says so.
- Store leftover sauce for 3 days in the fridge—it makes veggies tolerable too.
- Craving extra flavor? Stir in vegan parmesan or chili flakes. You spicy legend.