Vegan Fettuccine Alfredo–DF GF Cashew Version

This is another yummy vegan gluten free alfredo recipe. This one actually was creamier and more alfredo like than the cauliflower version and Chip liked it a lot better. Next time I might add some grilled chicken and broccoli for a more well rounded meal.

Ingredients

• 1lb fettuccine noodles (cooked according to package instructions)
• 1 1/2 cups of non dairy  un sweetened milk. I use a coconut/almond mix 
• 1/2 cup raw cashews
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon garlic powder

Directions

Step 1
Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
Step 2
In a blender, combine remaining ingredients and blend until very smooth.
Step 3
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Step 4
Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Step 5
Serve hot and enjoy!