VEGAN FETTUCCINE ALFREDO
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
Provided by Gena Hamshaw
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
- To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
- When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.
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Jorel Laurent
[email protected]This recipe is not vegan. It calls for butter and Parmesan cheese.
Christopher Lee
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Young Choice
[email protected]This recipe was a disaster. The sauce curdled and the pasta was overcooked.
Stephen Mary
[email protected]I found this recipe to be a bit bland. I added some garlic and Italian seasoning to the sauce and it was much better.
Umme Kulsum
[email protected]The sauce was a little too thick for my taste, but overall this was a good recipe.
Hasann All
[email protected]This recipe is a keeper. I've made it several times and it's always a hit.
Badsha Jutt
[email protected]I made this dish for a dinner party and everyone loved it. The sauce was so creamy and flavorful.
Katie CBuckley
[email protected]This recipe was easy to follow and the end result was delicious. I used whole wheat fettuccine and it turned out great.
Umar Ibrahim
[email protected]I've tried many vegan Alfredo recipes, but this one is by far the best. The sauce is rich and creamy, and the addition of nutritional yeast gives it a cheesy flavor.
Mahid Mir
[email protected]This vegan fettuccine alfredo was a hit with my family! The sauce was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.