Creamy and Rich Vegan Alfredo Sauce for Fettucine

It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is!  Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. You can vary this by sautéing onions, mushrooms, diced red bell peppers or other vegetables first, then adding the other ingredients. Contributed by Miyoko Schinner. Make sure to view the related video demonstrating how to make this delicious sauce.

Makes: Enough for 1 pound of pasta

Place in a blender and blend for several minutes until absolutely white and creamy:

  • 1 ½ cups raw cashews (soaked for several hours if possible,
    especially if you do not have a strong blender)
  • 3 ½ cups water

Pour mixture into a heavy-bottom sauce pan and turn heat on medium low. Add:

  • 4 to 5 cloves of garlic (or more), minced or pressed through a garlic press
  • 1 teaspoon salt
  • 1/3 cup nutritional yeast flakes (or more for a cheesier taste)
  • 1/3 cup white wine

Cook for several minutes until thick and creamy, stirring with a wooden spoon often to prevent sticking on the bottom.  If too thick, adjust by adding additional water.  Pour over  cooked fettucine, sprinkle with parsley if desired, and serve immediately.

Variations: Grill or roast portabello mushrooms, thinly sliced butternut squash, or baby spinach, and combine with fettucine before serving.

Visit Miyoko’s Kitchen on the web.

 

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2 Responses to “Creamy and Rich Vegan Alfredo Sauce for Fettucine”

  1. Looking for good recipes to incorporate into my transition to vegan life.

  2. Nava says:

    Claire, that’s what VegKitchen is here for. Here’s our listing of recipes, in various categories: http://www.vegkitchen.com/recipes-galore/

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