How To Make Vegan Fettuccine Alfredo Pasta
Enjoy this vegan fettuccine Alfredo pasta for a creamy and flavorful guilt-free dish. Cashew, potatoes, and lemon juice are blended for a silky sauce.
Boil 4 cups of water in a small pot.
Cut the onion into cubes. Peel and chop the potatoes into ½-inch of 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 of the water used to boil the veggies, raw cashews, potatoes, onion, 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.
Pour the sauce over the cooked pasta and serve. Enjoy!
- Calories: 986.59kcal
- Fat: 18.27g
- Saturated Fat: 3.30g
- Monounsaturated Fat: 8.63g
- Polyunsaturated Fat: 3.82g
- Carbohydrates: 174.53g
- Fiber: 12.55g
- Sugar: 9.84g
- Protein: 32.63g
- Sodium: 1024.64mg
- Calcium: 103.13mg
- Potassium: 1525.88mg
- Iron: 7.42mg
- Vitamin A: 2.57µg
- Vitamin C: 23.31mg
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