VEGAN FETTUCCINE ALFREDO
connoisseurusveg.com
https://www.connoisseurusveg.com/roasted-garlic-baby-portobello-vegan-fettuccine-alfredo/
You'd never guess this creamy vegan fettuccine Alfredo was dairy-free!
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HOW IT'S MADE
1. Roast two bulbs of garlic in the oven until the cloves are soft and browned.
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2. Blend the roasted garlic with soaked raw cashews, non-dairy milk, lemon juice and salt to make the sauce.
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3. Mix the sauce into freshly cooked fettuccine pasta.
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4. Serve with red pepper flakes, vegan Parmesan, and fresh parsley!
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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
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The link for the full recipe can be found below!
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