Fettuccine Alfredo is a classic, amazingingly delish Italian dish! But it is traditionally loaded with all of the things a healthy eater might avoid… especially a vegan! But here is a solution that is not only surprisingly satisfyingly similar to “real” alfredo, but is vegan and packed with healthy ingredients! Vegan or not, this simple recipe is worth checking out!
A healthy, vegan version of a culinary classic!
- 1 Medium White Onion chopped
- 2 cups Low Sodium Vegetable Broth
- 1/2 tsp Black Pepper
- 4 Garlic Cloves – Large chopped
- 2 1/4 cups Raw Cashews Soak overnight if you don't have a high power blender.
- 2-4 tbsp Lemon Juice use more to taste
- 1/8 cup Nutritional Yeast
- 1 cup Fresh Parsley chopped
- 2 tbsp Extra Virgin Olive Oil
-
Heat the Olive oil in a large pan over medium heat. Add the onion and saute 5 minutes. Add ONLY one clove of garlic and saute 1 minute.
-
Add ONLY 1 cup of the vegetable broth, 1/2 of the parsley and the remaining garlic and cook for about 10 minutes or until the onions are clear and very tender.
-
Reduce the heat if needed so the onions don't burn. Continue to cook until the broth is evaporated.
-
Add the cooked veggies to your blender. Add just 3/4 cup more broth and all of the remaining ingredients. Blend on high until very creamy and smooth (several minutes). Add any more broth to reach the desired consistency.
-
Salt and pepper to taste.
-
Serve over your preferred pasta or zoodles. Garnish with fresh parsley.
This is a variation of the vegan recipe from “thevegan8”