It’s hard to think of anything better than pasta slathered in a creamy, cheesy sauce. There’s a reason mac ‘n’ cheese is considered one of the ultimate comfort foods. I like to think of fettuccini alfredo as mac ‘n’ cheese’s upscale cousin – it’s a little more sophisticated with a much more nuanced flavour. Enter Garlicky Vegan Fettuccini Alfredo. This pasta is SO GOOD, guys. I can’t even. Let’s just get cooking.
The first step in this vegan alfredo is to get your water for those fettuccini noodles boiling. It might just be me, but I find water takes forever to boil and I’m so impatient. Next, we start building the flavours by sautéing garlic and shallots in a generous helping of olive oil. While the veggies sauté, you can start gathering the rest of the alfredo sauce ingredients like cashews, miso paste, and nutritional yeast (essential for cheesiness), and once the garlic and shallots are ready, we blend them right along with those ingredients. The sauce will be watery at first, but we just need to thicken it up on the stove for a few minutes.
We pour that delicious, dreamy sauce right over our fettuccini noodles and toss them along with some fresh parsley, black pepper and lemon zest, if using. It really is that easy. In just 25 minutes, your vegan fettuccini alfredo is ready, and most of that is boiling time, anyway (why do those noodles insist on taking so long?). How excited are you to try this vegan fettuccini alfredo? Leave me a note in the comments to let me know what you think, and don’t forget to rate the recipe! You can also tag your creations on Instagram using #whoneedssalad. Now get cooking!
- 1 tbsp olive oil
- 4 cloves garlic, roughly chopped
- 1 shallot, roughly chopped
- ½ cup raw cashews, soaked in hot water for at least 1 hour
- 2 cups vegetable broth
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- ¼ tsp salt
- ¼ cup fresh parsley, roughly chopped
- 400g fettuccini noodles, cooked
- black pepper (optional)
- lemon zest (optional)
- Heat the olive oil in a non-stick skillet over medium heat. Add the garlic and shallots and sauté until translucent, about 5 minutes.
- Remove the garlic and shallots from the heat and transfer to a high-speed blender along with the cashews, vegetable broth, miso, nutritional yeast, lemon juice, and salt. Blend on high speed until the sauce is silky smooth and no lumps or grittiness remain.
- Transfer the sauce back to the pan in which you cooked the garlic and shallots. Let thicken over medium-low heat for about 2 minutes, then pour over cooked fettuccini noodles along with the parsley, and toss to combine.
- Garnish with fresh black pepper and lemon zest, if using. Best eaten fresh, but can be store in the refrigerator and reheated in the microwave along with a little water to loosen the sauce.