Indulge in a creamy and flavorful culinary experience with our delectable Vegan Fettuccine Alfredo Pasta recipe. This plant-based dish tantalizes the taste buds with a rich and luscious Alfredo sauce, made from a blend of creamy cashews, nutritional yeast, and aromatic garlic. Paired with tender fettuccine noodles, this pasta is a symphony of flavors and textures, sure to satisfy any pasta lover.
1. **Vegan Fettuccine Alfredo Pasta Recipe:**
- This classic Alfredo pasta gets a vegan makeover with a creamy cashew-based sauce that is rich, flavorful, and dairy-free.
2. **Vegan Alfredo Sauce Recipe:**
- Discover the secrets behind our velvety smooth and flavorful Alfredo sauce, made with a combination of cashews, nutritional yeast, garlic, and spices.
3. **Easy Vegan Alfredo Sauce Recipe:**
- Indulge in a rich and creamy Alfredo sauce without compromising on taste or convenience. This easy recipe uses simple ingredients and is ready in just 15 minutes.
4. **Healthy Vegan Alfredo Sauce Recipe:**
- Enjoy a guilt-free Alfredo sauce that is not only creamy and delicious but also packed with wholesome ingredients like cauliflower and zucchini.
5. **Vegan Alfredo Sauce Pasta Recipe:**
- Elevate your pasta game with our vegan Alfredo sauce pasta recipe. Featuring a luscious Alfredo sauce poured over tender fettuccine noodles, this dish is a true crowd-pleaser.
VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: medium white potatoes, white onion, italian seasoning, lemon juice, garlic, salt, fettuccine pasta, raw cashew, nutritional yeast, truffle oil
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil 4 cups (945 ml) of water in a small pot.
- Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
- Add onion and potatoes to pot and boil for 10 minutes, or until soft.
- Remove potatoes and onion from the pot. Make sure to save the water.
- Begin cooking fettuccine pasta in a separate pot.
- In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
- Add salt to taste and garlic.
- NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
- Pour the sauce over the cooked pasta and serve.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams
DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: cashews, boiling water, water, medium onion, nutritional yeast, garlic, dried rosemary, pepper, salt, lemon juice, fettuccine pasta, fresh parsley
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
- In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
- Pour the sauce over the cooked pasta and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 56 grams, Fat 21 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams
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.
VEGAN FETTUCCINE ALFREDO
This is a light and silky sauce made from cauliflower. It's not as rich as a classic alfredo sauce but it's still creamy and delicious to pour over pasta!
Provided by Izy Hossack
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender.
- Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth.
- Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.
Nutrition Facts : Calories 435, Fat 16.4, SaturatedFat 2.3, Cholesterol 64.5, Sodium 423.7, Carbohydrate 58.8, Fiber 4.3, Sugar 2.5, Protein 15.5
Tips:
- Use a high-powered blender or food processor: This will help to create a smooth and creamy sauce.
- Don't overcrowd the pan when cooking the mushrooms: This will prevent them from steaming and becoming soggy.
- Add the pasta water to the sauce a little at a time: This will help to prevent the sauce from becoming too thin.
- Season the sauce to taste: Add salt, pepper, and garlic powder to taste.
- Garnish the pasta with fresh parsley or basil: This will add a pop of color and flavor.
Conclusion:
This vegan fettuccine Alfredo pasta is a delicious and creamy dish that is perfect for a weeknight meal. It is made with simple ingredients and can be easily customized to your liking. The sauce is made with cashews, nutritional yeast, and almond milk, and it is flavored with garlic, onion, and black pepper. The mushrooms add a savory and earthy flavor to the dish, and the fettuccine pasta is cooked to perfection. This pasta dish is sure to please everyone at the table, and it is a great way to get your daily dose of vegetables.
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