This recipe was submitted by one of our readers, just like you.
Vegan Fettuccine Alfredo
Vegan Fettuccine Alfredo
"This Vegan Fettuccine Alfredo is rich, creamy & buttery. It’s a simple, yet luxurious dish, that can be yours in 30 minutes or less. To replace the heavy cream, I used very simple and wholesome ingredients. I used unsweetened soy milk, raw cashews and potato. The potato part might sound weird, but it really helps thicken the sauce, and makes it creamy & velvety. To enhance the cheesy flavor, I used nutritional yeast & fresh lemon juice. It adds a subtle zing to every bite."
Serves6 People
Preparation Time10 min
Cooking Time20 min
Read NextEasy Tomato Rigatoni
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
kmcartoonity 62072 74
Feb 28, 2017
I found that cashews, sesame tahini, and potatoes are all great vegan alternatives to thicken a sauce. To add more iron and dietary fiber, I might even add some baby spinach leaves, like I do when making traditional fettuccini alfredo. am always looking for ideas for when my family has "meatless Mondays" and this looks like one that I could really get into. I could mix pretty much anything into my pasta and enjoy it, it must be the Italian in me!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
