Vegan Fettuccine Alfredo

We’re re-creating an Italian classic! A rich and creamy Vegan Fettuccine Alfredo pasta dish that is dairy free and packed with only great nutrients. This recipe is perfect when you don’t have much time in your hand and you have a craving for Italian-style pasta. Also check out my vegan avocado pesto pasta if you’re looking for other speedy recipe ideas.

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The Pasta

As we’re making Fettuccine Alfredo, we can only use fettuccine type pasta. Now, for this recipe I chose to use a gluten-free version to make it even healthier. My favorite is the Barilla Gluten-free Fettuccine. Cook the Fettuccine based on the package instructions and set it aside.

The Alfredo Sauce

For any Alfredo sauce, we need a heavy cream base. Since we’re skipping dairy altogether, we’ll use some good old raw unsalted cashew. Cashews are such a good cooking nut, because it’s very neutral in flavor. It is the base nut for all of my vegan cheese recipes (feel free to check my vegan mozzarella, cheddar, sweet cream, herb cream and parmesan cheese recipes. Now, I understand that some of you might be allergic to nuts. I’m currently developing a nut-free Alfredo sauce; once I perfect it, I’ll bring this over to you guys. But for now, let’s continue with this recipe.

Boil the cashews for 15 minutes or just soak them in hot water for the same amount of time while you’re cooking the pasta. Dump them in a blender along with nutritional yeast, and water, then blend until you obtain a really smooth cream. Set the cream aside.

Next, in a non stick saucepan placed on medium heat, add the coconut oil (or water if you want to keep it oil-free), the minced garlic and chopped mushrooms. Sautee for about 2 to 3 minutes, stirring occasionally.

Then, lower the heat to medium low and add the coconut milk, followed by the cashew cream. Add some water (no more than a quarter cup) in the same blender, give it a shake to get any of the remaining cashew cream, then pour the mixture in the saucepan. The heat needs to be lowered here because the cashew cream is going to thicken as it cooks and start popping, which can be very dangerous (take it from someone who’s been burned by those hot bubbles before).

As the sauce begins to simmer, we can go ahead and finish it up with seasoning. Add the garlic powder, Italian herbs (or some Herbes de Provence will work great as well) salt, and pepper. Mix well to incorporate. Adjust the salt and pepper to taste, and the Alfredo Sauce is ready! This took about 10 minutes to cook.

The Complete Dish

To complete the dish, add the cooked fettuccine to the Alfredo sauce, mix well making sure every single string of Fettuccine is soaked in the Alfredo sauce. Let everything simmer for another 3 minutes or so still on low heat and it’s ready. This took about 20 minutes to prepare give or take. A whole Vegan Fettuccine Alfredo done in 20 minutes my friends. If you’ve followed me for a while you know that I NEVER sacrifice the taste of my dishes just because I want it to be quick, so if this took 20 minutes to make, you know it’s also delicious. Ok, enough bragging, I hope you like this one. Enjoy and stay blessed!

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