Creamy Vegan Fettuccine Alfredo

By mjensen

Pasta

Ingredients

• For the sauce:
• 3/4 cup raw cashews
• 3/4 cup raw pine nuts
• 1 1/2 cups unsweetened plant-based milk (more if needed)
• 6 garlic cloves
• juice from 1 1/2 lemons (about 4 1/2 tbsp.)
• 3 tbsp. nutritional yeast
• 1 1/2 tsp. Dijon mustard
• black pepper, to taste
• potassium salt, to taste
• Miscellaneous:
• 350 g brown rice pasta (preferably fettuccine or spaghetti)
• finely chopped fresh Italian herbs (such as oregano, basil or thyme)
• 6 cups fresh spinach leaves

Details

Servings 3
Preparation time 10mins
Cooking time 30mins
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

1. Start by placing the pasta in a pot with boiling water and a pinch of salt. Let this cook while making the sauce.

2. The sauce is made simply by placing all the ingredients together in a small food processor (or use a hand blender) and run until completely smooth. Start by using 1 cup plant-based milk and add more for the sauce to reach the right consistency. It should be about as thick as pancake batter.

3. Place spinach into a pot and lightly steam until just wilted. Add into sauce.

4. Once the pasta is al dente, drain it and place back into the pot. Pour in the sauce and some finely chopped herbs (such as basil leaves) and stir well. You can use dried herbs if you must. Add in additional black pepper and potassium salt to taste. Serve with a side of mushrooms water-sauteed in minced garlic (add potassium salt to taste).