Name: Vegan Fettuccine Alfredo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup raw unsalted almonds; 3 cups water ((for almond milk)); 1 tbsp extra-virgin olive oil; 1 null yellow onion (diced); 5 null garlic cloves (minced); 4 cups low-sodium vegetable broth ((or the equivalent amount of vegetable bouillon/paste and water)); 16 oz uncooked fettuccine; 2 tbsp water ((for cornstarch slurry)); 4 tsp cornstarch; 1 tbsp salt ((only if using low-sodium broth)); 1 tsp ground black pepper; null null freshly cracked black pepper (to taste, for garnish); 0.5 cup finely chopped fresh parsley (for garnish)

Instructions

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1

Using a high-powered blender, blend the raw unsalted almonds (1 cup) and water (3 cups) until a creamy plant milk forms.
2

Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, gently massaging until only a thick crumbly clump of almond pulp remains. Set aside the silky-smooth almond cream and discard the pulp (or save it to use in another recipe).
3

Heat the extra-virgin olive oil (1 tbsp) in a large pot over medium heat. Add the onion (1 yellow), diced and cloves (5 garlic), minced and sauté for 2 to 4 minutes, until soft and fragrant.
4

Add the low-sodium vegetable broth (4 cups) and homemade almond milk, increase the heat to medium-high, and bring to a boil.
5

Add the uncooked fettuccine (16 oz) to the pot and cook uncovered for 9 to 12 minutes or until the noodles are cooked and tender. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
6

While the pasta is cooking, mix the cornstarch (4 tsp) and water (2 tbsp) in a small bowl until the cornstarch dissolves. Two minutes before the pasta is done, add the cornstarch and water mixture, salt (1 tbsp), and ground black pepper (1 tsp) to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
7

Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time. Plate the pasta and garnish with [freshly cracked black pepper] and finely chopped fresh parsley (0.5 cup).