Hey y’all, today we’re diving into a creamy and dreamy world with this delicious Vegan Alfredo Noodles recipe. Perfect for those nights when you’re craving some comfort food but wanna keep it plant-based. Trust me, this dish is gonna have you feeling all kinds of good vibes!
Alfredo Noodles
Check out this mouthwatering image of our star dish:
Ingredients
- 8 ounces of fettuccine noodles (or your pasta of choice)
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 3/4 cup almond milk (or any plant-based milk)
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Start by boiling a large pot of salted water and cook your fettuccine noodles according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, prepare the creamy Alfredo sauce. In a blender, combine the soaked and drained cashews, almond milk, garlic, nutritional yeast, olive oil, and lemon juice.
- Blend until the mixture is smooth and creamy. If the sauce is too thick, add a bit more almond milk to reach your desired consistency.
- Take the blended sauce and pour it into a saucepan over medium heat. Stir it continuously until warmed through. Season your sauce with salt and pepper to taste.
- Now, toss the cooked fettuccine noodles into the creamy sauce, mixing well until each noodle is coated in that rich, flavorful goodness.
- Serve it up in bowls and add a sprinkle of fresh parsley on top for that extra flair. You can also add some cracked black pepper or red pepper flakes for a little kick.
- And just like that, you’re all set to enjoy your Vegan Alfredo Noodles! Perfect for family dinners or just indulging yourself on a cozy night in. Dig in and enjoy!
I hope y’all give this recipe a try! It’s super easy to make and even better to eat. Let me know how yours turns out!