VEGAN FETTUCCINE ALFREDO
You'd never guess this creamy vegan fettuccine Alfredo was dairy-free!
HOW IT'S MADE
1. Roast two bulbs of garlic in the oven until the cloves are soft and browned.
2. Blend the roasted garlic with soaked raw cashews, non-dairy milk, lemon juice and salt to make the sauce.
3. Mix the sauce into freshly cooked fettuccine pasta.
4. Serve with red pepper flakes, vegan Parmesan, and fresh parsley!
Leftover vegan fettuccine Alfredo will keep in a sealed container
in the fridge for about 3 days.
The sauce might thicken up during storage — just add some water when you reheat the pasta if it does.
LEFTOVERS & STORAGE
The link for the full recipe can be found below!
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