Vegan Fettuccine Alfredo Recipe
This Italian dish is the definition of comfort food. It's rich, creamy, and the perfect warm meal to enjoy on a chilly afternoon, or any time you'd like! Plus, our version is full of protein, has no cholesterol, and is lower in fat. So go ahead, have seconds!
Alfredo Sauce
1 block tofu (silken, firm)
1/4 cup coconut milk (canned)
2 tbsp nutritional yeast ((if not available, use extra garlic powder or replace with vegan parmesan))
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper (freshly ground)
1/4 tsp smoked paprika
Pasta
8 oz fettucine (dried or fresh)
1 cup mushroom (raw, slices)
1 tsp olive oil (extra virgin)
1/2 bunch flat-leaf parsley (fresh, chopped)
Instructions
Place all ingredients in blender (except parsley and olive oil), and blend until smooth.
Pasta
Bring a medium pot of water to a boil.
Add a pinch of salt, and pour in your fettucine. Cook until "al dente" texture is reached. Drain and rinse, then set aside.
Heat and grease (using olive oil) a saucepan, and fry mushrooms until most of their moisture is released.
Pour alfredo sauce into the pan with the mushrooms, and let simmer for 2-3 minutes.
Pour fettucine into the saucepan, and mix in with the sauce, allowing the pasta to absorb a bit of the moisture for about 5 minutes.
Serve by twisting your pasta into a bowl, and garnish with fresh parsley. Enjoy!
TIP: For an even creamier sauce, add 1/2 cup of soaked cashews, 1 cup filtered water, and 1/4 tsp additional salt to your ingredients before blending. This, however, will increase the fat content.
Store Bought Vegan Alfredo Sauces
