Nutrition
Calories: 572kcal | Carbohydrates: 57g | Protein: 25g | Fat: 25g | Fiber: 7g
This is literally the creamiest Fettuccine Alfredo ever! And soooo garlicky! Sure to please even the most anti-vegan of guests!
Servings
Ingredients
- 1 bulb Garlic peeled
- Extra Virgin Olive Oil this will be used in the garlic confit
- 1 cup raw cashews (unsalted, unroasted), 112 grams
- 2 cup Soy Milk unsweetened
- 3/4 cup Nutritional Yeast
- 4 servings Fettuccine noodles
- 1/2 cup vegan Parm I used Follow Your Heart
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian Seasoning
- 2 tsp salt
- 2 tbsp Apple Cider Vinegar
Instructions
- Pre-heat oven to 250 F
- Peel garlic. Place in small glass dish (oven safe). Cover with olive oil. The smaller the dish is, the better, because you will need less olive oil to cover the garlic. Cook for 90 minutes. This is garlic confit
- In a medium, boil cashews with water until soft. About 10 – 20 minutes
- In boiling water, cook pasta per package instructions
- Meanwhile, in a blender, blend together the cashews, milk, nutritional yeast, Apple Cider Vinegar, all of the spices listed under ingredients, and the garlic confit (DO NOT add the olive oil to this – drain off as much olive oil as you can before placing in the blender). Blend until smooth and creamy
- Add blended sauce to a medium-low heat pan and heat up. Throw in the vegan parm and stir until mixed in and melted
- Add in the cooked pasta, mix together well and serve. You can add a little grated Parm to the top if you want!
Equipment
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Notes
Soy-free Option:
- Instead of Soy Milk, use a different non-dairy milk – I would recommend Oat Milk or Cashew Milk because they are thicker and more creamy!
Did you make this recipe?Mention @proteindeficient.vegan
If you’re looking for a creamy, delicious, plant-based Alfredo recipe, this is the one! This recipe uses a cashew and soy milk based Alfredo sauce, and will satisfy even the strongest cheese-cravings! This is also a really good option if you or someone in your family is dairy-intolerant. This is a very versatile recipe; you can of course eat it plain, but you could also add some cooked veggies to it like mushrooms, spinach, etc. If you’re looking for additional protein, I like to add in vegan chick’n or seitan as well!
Ingredients
- Garlic – I really want you to use fresh garlic for this sauce; you can buy the pre-peeled garlic but please don’t use garlic powder/garlic paste for this recipe. We will be using garlic confit (garlic cooked in olive oil for a long time at a low temperature) in this recipe and it will make the sauce extra creamy!
- Extra Virgin Olive Oil – I prefer olive oil, but you could use avocado oil or another oil if you prefer.
- Cashews – make sure you use raw, unsalted cashews for this. These are usually found in the bakery or produce section for whatever reason, and not usually near the other nuts.
- Soy Milk – I prefer to use unsweetened Soy Milk for this recipe, mostly because it’s my favorite non-dairy milk, but also because it’s creamy and has the highest protein content of the plant-based milk options. You could use a different non-dairy milk, but if you’re going to, I would recommend a thicker option like cashew or oat milk. Almond milk is kind of thin and I don’t think it will give you the thick, creamy texture we’re looking for.
- Nutritional Yeast – this is what gives our Alfredo sauce a delicious cheesy taste! You should be able to find this at most grocery stores, but you can also buy it online. This is the most must-have ingredient in the recipe!
- Vegan Parm – I really like to use Follow Your Heart, but there are lots of great non-dairy parms if you have a different brand you like to use! Also, if you’re trying to eat a more Whole Food Plant Based (WFPB) diet, feel free to leave out the vegan parm.
- Fettuccine Noodles – I used Fettuccine, but you can use whichever noodles you’d like. If you’re looking for higher protein noodles, try out red lentil or chickpea pasta. Make sure whichever pasta you go with is vegan though, because they really love sneaking in dairy and eggs randomly.
- Garlic Powder, Onion Powder, Italian Seasoning, Salt – this combination of seasonings really makes this recipe pop. Feel free to adjust the salt to your tastes.
- Apple Cider Vinegar – this adds a tartness/sharpness to the sauce that helps give it that cheesy flavor. If you don’t have Apple Cider Vinegar, you could substitute it with another more subtle vinegar like White Wine Vinegar or Rice Vinegar.
Instructions
- Pre-heat oven to 250 F
- Peel the garlic (or use pre-peeled garlic). Place the garlic in a very small glass dish (or oven safe). You will be covering the garlic with olive oil, so the smaller the dish is, the less olive oil you need to use.
- Cover the garlic with the olive oil. This is how we get the garlic creamy, soft and yummy; this will make garlic confit!
- Cook for 90 minutes.
- In a medium pot, add cashews to boiling water. This helps soften the cashews and make them easier to blend, and will result in creamier (and less gritty) sauce. You can also soak the cashews in water overnight if you’d rather go that route! Either way, softening the cashews is especially important if you don’t have a high powered blender.
- In boiling water, cook the pasta you’ve chosen per the package instructions.
- Meanwhile, in a blender, add the cashews, milk, nutritional yeast, apple cider vinegar, the seasoning (onion powder, garlic powder, Italian seasoning, salt), and the garlic confit. When you’re adding the garlic, you want to drain as much of the olive oil from it as possible. I like to either use a fork or a small strainer to avoid having a bunch of excess olive oil in the Alfredo sauce. This olive oil is infused with yummy garlic flavor though, so be sure to save to cook other stuff with!
- Once all of your ingredients have been added, blend everything until super creamy!
- Add the blended sauce to a medium-low heat pan and heat it up.
- Add in the vegan parm and stir until mixed and melted.
- Add the cooked pasta to the sauce and mix together well.
- You can also serve this with a bit of grated Parm on top for a fun and fancy look!
Silly Little Haiku
Vegan Alfredo
I could eat this everyday
Nooch improves most things
Author
Protein Deficient Vegan
