Vegan Fettuccine Alfredo

24 Jul

Fettuccine Alfredo. A classic childhood favorite.

Here’s a recipe that can satisfy your craving without weighing you down. Yep, this recipe is vegan, dairy-free, cholesterol-free, saturated fat-free. Now don’t you worry, there is still a heck of a lot of creaminess going on. Cashews=creamy, buttery, rich. Cashews get soaked in water, drained, and blended with aromatic onions and garlic. Unctuous, silky sauce.

The Alfredo sauce really comes together with a few dashes of lemon juice and white miso paste (Chloe says this is optional, but I love white miso and I would not skip it; you can purchase white miso at Whole Foods).

I added some peas and a few halved grape tomatoes to my noodles, and slurped it all up alongside roasted asparagus spears.

I kid you not, this tastes like traditional fettuccine alfredo. Maybe even better since I know how much healthier this version is…

Vegan Fettuccine Alfredo

From Chloe’s Kitchen

serves 4-6

1 pound fettuccine

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 cup raw cashews or blanched almonds*

2 cups water

2 teaspoons white miso paste

1 tablespoon lemon juice

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

optional: chopped Italian parsley, frozen or fresh peas, halved grape tomatoes…

*Soak your cashews or almonds in water overnight to soften. This ensures that the sauce will blend up nice and smooth. Alternatively, you could boil the nuts for 10 minutes and then drain.

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to the package directions. If you are using frozen peas, drop them (I used about 1/2 cup?) into the water about 2 minutes before the pasta is done cooking. Drain and return to pot.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine the onions and garlic, cashews, water, miso paste, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.

Toss the hot pasta with the sauce until the noodles are evenly coated. Adjust seasoning to taste. If the sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with fresh tomato slices and parsley, if using.

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2 Responses to “Vegan Fettuccine Alfredo”

Trackbacks/Pingbacks

  1. (Almost) Vegan Baked Mac n’ “Cheese” « Figsinmybelly - September 30, 2012

    […] may also want to check out this Vegan Fettuccine Alfredo that I made from Chloe Coscarelli’s cookbook. I kid you not, it tastes like traditional fettuccine […]

  2. Peas and Shells Alfredo | Figsinmybelly - May 9, 2013

    […] than than the Alfredo I remember as a kid (psst…for the vegans, check out this recipe for vegan fettuccine Alfredoย made with a cashew […]

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