Holy Cream Sauce! (Vegan Fettuccini Alfredo)

This is SO easy and SO tasty, so creamy and shockingly vegan! Really a 10 minute meal. Boom. And SO SO YUMMMYYYYYY! I really cannot believe this is dairy free, and I know exactly what I put in there! I was whipping this up tonight for an Italian themed potluck at work tomorrow. I couldn’t help but also prep my favorite vegan ravioli, bought in bulk from Rainbow Grocery. I just tossed those in olive oil (after cooking) and threw in some fresh veggies. But back to the fettuccini alfredo: I had been seeing recipes for this on the vegan-cookingsphere for some time, and finally compiled the best ideas I saw (and the most accessible to my pantry), and experimented. I was not disappointed. We will see how it goes over tomorrow with my omnivore colleagues, but for now, I am very happy and full 😀

You need:

10-12 oz dry fettuccini noodles (check for egg/dairy before buying!)

1 cup raw cashews

1.25 cup hot water (more if needed to blend)

1.5 TBS nutritional yeast

1 TBS tahini

1 TBS Better Than Boullion

1 TBS crushed garlic

2-3 cups steamed cauliflower

Combine all ingredients (except noodles!) in high speed blender while boiling pasta till al dente. Pour cream sauce over noodles, tossing well. Sprinkle with black pepper to serve. I also added in some veggies for texture and nutrients 🙂

That is all, enjoy!!

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