Name: Vegan Garlic Alfredo Pasta
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 6 servings
Cuisine: italian
Ingredients: 12 ounces fettuccine (I used fettuccine, 340g); null null fresh parsley (chopped, for garnish); 2 teaspoons vegan butter (or olive oil, 9g); 0.5 null red onion (chopped); 1 cup cashews (soaked overnight, or in hot water for one hour, 140g); 0.25 cup pasta water (60ml); 1.5 cups almond milk (unsweetened, or any vegan milk, 360ml); 4 cloves garlic cloves (roasted); 2 tablespoons nutritional yeast (10-12g); 0.5 teaspoon sea salt (3g); 2 tablespoons vegan parmesan cheese (+ extra for topping, 10-12g); 1 tablespoon lime juice (15ml)

Instructions

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1

Cook fettuccine (12 ounces) according to package directions in a well-salted pot of water. Reserve pasta water (0.25 cup).
2

While pasta boils, heat vegan butter (2 teaspoons) or olive oil (2 teaspoons) in a pan over medium-high heat. Add onion (0.5 red), stir, and cook until translucent for 5 minutes.
3

Remove onion from the pan and add to a blender. Add rinsed, soaked cashews (1 cup), pasta water (0.25 cup), unsweetened almond milk (1.5 cups), roasted garlic (4 cloves), nutritional yeast (2 tablespoons), sea salt (0.5 teaspoon), vegan parmesan cheese (2 tablespoons), and lime juice (1 tablespoon). Blend until completely creamy (about 1 minute in a high-powered blender). Taste and adjust seasoning if needed.
4

When pasta is done, drain and return to the pan or a large bowl. Pour the Alfredo sauce over and stir to combine completely.
5

When serving, top with [chopped parsley] to garnish and more [vegan parmesan cheese]. Enjoy!