Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons vegan butter
  • ½ cup chopped onion
  • 3 to 4 cloves garlic (peeled and roughly chopped)
  • ½ cup raw cashews
  • 1 ¼ cups water
  • 1 teaspoon Better than Bouillon Vegetarian Base
  • 2 tablespoons vegan cream cheese
  • 1 tablespoon vegan parmesan
  • ⅛ teaspoon fresh cracked black pepper
  • 1 package fettuccine noodles
  • Optional toppings: Fresh herbs, ground nutmeg, vegan parmesan, sea salt and fresh cracked black pepper.

Instruction

  • Add vegan butter to a saucepan over medium heat. Once it's melted, add chopped onions and cashews. Stir to coat. Cook for 3 to 5 minutes, until the onions are tender. Add chopped garlic and cook for another minute.
  • Add water and bouillon to the saucepan. Stir to combine. Bring it to a boil and reduce to a simmer. Simmer for 4 to 5 minutes. Remove from heat and set aside to cool slightly.
  • Once the broth mixture has cooled, transfer it to a blender. Add vegan cream cheese and vegan parmesan and pulse in several short bursts. Then use a spatula to scrape down the sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth. Learn more about ways to use vegan alfredo sauce.
  • Pour the alfredo sauce into a glass jar or sealable container. Sprinkle with pepper. The sauce may seem a bit runny at first but it thickens as it cools.
  • Prepare the fettuccine according to the package directions. Drain the pasta in a colander and turn it out into a large serving bowl.
  • To serve, arrange a mound of fettuccine noodles on individual plates. Pour the warm vegan alfredo sauce over the fettuccine noodles. Garnish with fresh herbs and sprinkle with nutmeg, sea salt, and cracked pepper.