There is something oh‑so-comforting about slurping up hot fettuccine coated in a decadent cream sauce. But hold the cream! This dairy-free vegan version is every bit as rich and satisfying, with only half the fat. From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Cascarelli.
Who says you can’t have it all? Made with a heavenly garlic-infused cashew or almond cream sauce and flecked with fresh parsley, this Fettuccine Alfredo is even tastier than the real deal. It also leaves you feeling light and energized, without a pasta hangover.
SERVES 4 TO 6
1 pound fettuccine
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews or blanched almonds*
2 cups water
2 teaspoons white miso paste, optional
1 tablespoon lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh Italian parsley, for garnish
Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.
Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.