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!
