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Vegan Fettuccine Alfredo

Prep Time10 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 30 mins

Equipment

  • Stove
  • Large Pot

Ingredients

  • 16 oz fettuccine
  • 5 oz silken tofu
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 3/4 cup frozen green peas
  • 1 cup unsalted raw cashews soaked in hot water for 1 hour
  • 1/2 cup unsweetened non-dairy milk
  • 1/2 cup nutritional yeast
  • 1/4 cup hemp seeds
  • 1 tbsp canola oil
  • 1 tsp onion powder
  • 1 tsp maple syrup
  • 1 tsp apple cider vinegar
  • salt for taste and to salt water
  • pepper to taste
  • vegan parmesan to garnish
  • 16 cups water to cook pasta

Instructions

  • For 1 hour: soak your raw unsalted cashews in water
  • Bring salted water to a boil in a large pot
  • Add your pasta, and cook until al dente
  • Place your tofu, soaked cashews, non-dairy milk, nutritional yeast, hemp seeds, canola oil, onion powder, maple syrup, and apple cider vinegar into a food processor. Mix on high until smooth.
  • Place your olive oil and onion in a saucepan on low heat. Cook until soft.
  • Add your pasta and sauce to the saucepan. Cook for 5 minutes.
  • Add your peas to the saucepan. Cook for 1 minute
  • Salt and pepper to taste. Enjoy!