Fettuccine Alfredo (Vegan)
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 226.79 g fettuccine pasta
- 9.85 ml olive oil
- 1 medium onion, chopped into big chunks
- 4 garlic cloves, chopped
- 118.29 ml vegetable broth
- 9.85 ml yellow mustard
- 118.29 ml pine nuts, toasted
- 9.85 ml soy sauce or 9.85 ml Braggs liquid aminos
- 9.85 ml chili powder
- 236.59 ml nutritional yeast
- 2.46 ml salt
- 0.75 ml fresh black pepper
directions
- Prepare pasta according to package directions.
- In skillet over moderate heat, saute the onions in olive oil for 3 minutes, until just slightly softened.
- Add the garlic, saute for 2 more minutes.
- Transfer to a blender, add all the other ingredients and blend away. It should be somewhat smooth, but still a bit grainy.
- To make thicker, add more nutritional yeast by the tablespoon. To thin out, add pasta water by the tablespoon.
- Drain the pasta and transfer to a plate, spoon the sauce over the top, and add vegetables anf tofu if using.
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Reviews
-
This recipe doesn't taste anything like Alfredo sauce to me, but it is FANTASTIC!!! I'll say it again! It is FANTASTIC!!! It makes your house smell so good, and is truly delicious with a great after taste! A great recipe to convert meat-eaters with! Try it with some mock chicken patties, sliced up and placed on top! :-)
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I am a college student and vegan food enthusiast...looking forward to having my own place in the near future where I can concoct vegan delicacies to my heart's content.