vegan fettuccine alfredo 🍝🧀

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Alfredo used to be my FAVORITE thing to order at restaurants when I was little. (Or 4 cheese pasta. All about that creamy pasta sauce life.) Now when I’m craving it, Eric makes a MEAN vegan version that you *must* try.

Couple notes. First: Adjust the recipe based on how *indulgent* you want it to be. If we’re making it for a normal weeknight dinner we use a little less vegan butter and cheese so it’s lighter but still tasty. But if we were making it for a special occasion or for guests, we would add extra butter and parm for max deliciousness.

Second: A few days ago I asked y’all to DM me your favorite nondairy cream substitutions that *aren’t* cashews. Some recommendations I got were puréed silken tofu, vegan cream products by Flora and Country Crock, and puréed sunflower seeds. I’ll get to work testing some of these options for future recipes since I know not everyone is as obsessed with cashews as I am. 😂

Now for the recipe:

12 oz fettuccine or other long pasta
1 cup raw cashews, soaked 4+ hours or overnight
1 cup water
2-4 tablespoons vegan butter (see note above)
1/4 teaspoon red pepper flakes 
half an onion, or 1 shallot, finely diced (optional)
1 tbsp minced garlic
4-8 oz vegan parmesan shreds (see note above)
1 cup reserved pasta water
salt and pepper

-Make the cashew cream by blending soaked cashews with 1 cup water till smooth
-Cook pasta till al dente. Reserve a cup of the starchy pasta water for the sauce.
-Heat butter in a skillet over medium-high heat. Bloom red pepper flakes for 30 seconds in the vegan butter.
-Sauté onion and garlic 3-5 minutes, till onions are translucent.
-Add in the cashew cream and vegan parm, along with a splash of pasta water. Stir until melted. Reduce heat slightly if mixture is bubbling too much. Taste the sauce and add more salt and pepper to your preference.
-Add in cooked pasta and toss to coat. Add in extra pasta water as needed to adjust the consistency.

#veganfood #foodporn #alfredo #pasta #homecooked #veganitalianfood

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Comments

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4 COMMENTS

  1. There are a lot of things about this video that bother me. But instead, I’m going to try and be nice.

    Lay the hot noodles over the vegan butter. Add your cheese so it emulsifies with the butter. FINALLY add your label of pasta water to thicken the cheese butter emulsification. Finish with salt and WHITE pepper.

    The original recipe uses 0 cream of any kind. The sauce is made from the pasta water, butter, and cheese.

    Please let me know if you try this. It will change the depth of complexity of the flavour.

    Garnish with fresh parsley.

    Note: you can certainly add whatever you want to the butter. Just make sure you’re emulsifying the cheese and butter together first. Cheers.

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