Nutrition
Calories: 581kcal | Carbohydrates: 57.8g | Protein: 25.1g | Fat: 25.4g | 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
- 112 g Cashews (unsalted, unroasted), ~1 cup
- 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 (121 C).
- 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
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV Creamy Vegan Fettucine Alfredo
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