Are you ready to indulge in a creamy, dreamy pasta dish that’s 100% plant-based? Our Vegan Lemon Fettuccine Alfredo is a delightful twist on a classic Italian favorite, perfect for impressing dinner guests or treating yourself to a comforting meal. With a luscious cashew-based sauce that’s bursting with zesty lemon and garlic flavors, this dish will leave your taste buds dancing and your heart happy. Plus, it’s quick to make, taking just 25 minutes from prep to plate! Dive into this recipe and discover how easy it is to enjoy a guilt-free Alfredo that’s both rich and refreshing!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine pasta
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by soaking the cashews in water for at least 2 hours. If you're short on time, you can soak them in hot water for 30 minutes instead.
- While the cashews are soaking, bring a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the Alfredo sauce. Drain the soaked cashews and place them in a blender or food processor.
- Add the nutritional yeast, lemon juice, garlic cloves, and a pinch of salt and pepper to the blender with the cashews.
- Add about 1/2 cup of water to the blender to help blend the ingredients smoothly. Blend on high until the mixture is creamy and smooth, scraping down the sides as needed. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- In the same pot used for the pasta, return the drained fettuccine and pour the cashew Alfredo sauce over it. Stir to combine, adding reserved pasta water a little at a time to thin the sauce if necessary.
- Heat the pasta and sauce over low heat for a couple of minutes, stirring frequently, until everything is warmed through. Taste and adjust seasoning with more salt and pepper if desired.
- Once everything is well combined and heated, remove from heat and serve immediately.
- Garnish with freshly chopped parsley before serving for a burst of color and flavor.
Tips
- Soaking Cashews: For the creamiest sauce, soak your cashews for at least 2 hours. If you're in a hurry, soaking them in hot water for 30 minutes works wonders too!
- Pasta Perfection: Always salt your pasta water generously. This step enhances the flavor of the fettuccine and makes a big difference in the final dish.
- Blending the Sauce: When blending the cashew Alfredo sauce, start with 1/2 cup of water and add more as needed. You want a smooth, creamy consistency that clings beautifully to the pasta.
- Pasta Water Magic: Don’t forget to reserve some pasta cooking water! This starchy liquid is perfect for adjusting the sauce’s thickness and helps it adhere to the fettuccine.
- Garnish for Greatness: A sprinkle of freshly chopped parsley not only adds a pop of color but also enhances the flavor profile of your dish.
- Adjust to Taste: Feel free to tweak the seasoning! If you love garlic, add an extra clove, or if you prefer a tangier sauce, a splash more lemon juice can elevate the flavor.Enjoy your cooking adventure and relish every bite of this delectable Vegan Lemon Fettuccine Alfredo!
Nutrition Facts
Calories: 478kcal
Carbohydrates: 60g
Protein: 20g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
