This recipe is dedicated to my little sister Avia. She is quite literally obsessed with it. I used to make this for her so often back when I lived in Israel. Back then, I would use heavy cream. Looking at the nutrition facts of the exact cream that I used, makes me want to go back in time and slap myself across the face. Just listen to this; for one small box of cream, there are 38 grams of fat, 23 grams of saturated fat (!!!), and 114 mg of cholesterol added for good measures. Yikes.
Luckily for my arteries and fat cells, I now make a healthier version of it. I use my favorite nuts of them all- cashews. Have I mentioned how much I love cashews? Because they seriously deserve all the recognition they can get. The best part is, this recipe tastes just as good as the dairy version and in my opinion, it’s even better. But you be the judge!
What I know for sure is this; 75% of the population is lactose intolerant. It is actually more around 100%, it’s just that our bodies developed a way to deal with it.
This recipe is creamy, savory, delicious, and comforting. Which are exactly all of the things that I look for in a pasta dish. It is super easy and quick! Ready in just 15 minutes.
Creamy Vegan Mushroom Fettuccini Alfredo
Ingredients
- 1 pack fettuccini (400g)
- 1 tbsp olive oil
- 1/2 chopped onion
- 5 garlic cloves, minced or chopped
- 1 1/2 cups soaked raw cashews
- 1/4 cup nutritional yeast
- 2 cups unsweetened almond milk
- 1 1/2 tbsp lemon juice
- 1/2 grated nutmeg (preferably freshly grated)
- pepper to taste
- 1 tsp salt or to taste
- 1 pack mushrooms, chopped
- sprinkle of garlic powder
- 1 handful chopped parsley (optional)
Directions
- Boil water to pour over the raw cashews and let them soak for 5 minutes.
- Chop your onion, garlic cloves, and mushrooms (if you don’t like mushrooms, use broccoli/ peas/ kale)
- Make the fettuccine according to instructions, drain and leave in the pot covered until the sauce is ready.
- . In a pan, over medium-high heat, heat the olive oil, and add the onion and garlic.
- Sautee for 5 minutes or so. Add salt and pepper to taste.
- Throw the onion and garlic in a blender and in that same pan, begin sauteing the mushrooms. Sprinkle them with garlic powder, salt & pepper, and sautee for 4 minutes.
- Drain and add the cashews to the blender, followed by the almond milk, lemon juice, nutmeg, nutritional yeast, salt, and pepper.
- Blend until smooth, taste, and adjust flavors.
- Pour sauce over the pasta, and top with the mushrooms and chopped parsley.
- Enjoy!
Tips & Tricks: If you don’t like mushrooms, use broccoli/ peas/ kale. If do like mushrooms, you can also blend them in the sauce, I just like having them chopped.
