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”