Ingredients

The following ingredients have 5 Servings
  • 16 ounce fettuccine noodles
  • 1 ½ cups raw cashews (soak in water overnight or boil in water for 10 to 15 minutes)
  • 15 ounce plain vegan Greek yogurt (see note)
  • ½ cup unsweetened plant-based milk (see note)
  • 1 tbsp lemon juice
  • 2 garlic cloves (blanched, see note)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon nutritional yeast
  • ½ teaspoon dried oregano
  • ground sea salt (See Note)
  • Black pepper to taste
  • 1 cup 40 g fresh basil, chopped
  • chopped fresh parsley
  • sauteed mushrooms
  • red pepper flakes

Instruction

  • Bring a large pot of water to a boil.
  • Once the cashews have soaked /boiled and they’re soft and puffy, drain and rinse well. Put them in the blender along with the 15 ounces of yogurt, 1/2 cup milk (add more if needed, see note), 1 tbsp lemon juice, blanched garlic (see note), 1 tablespoon olive oil, 1 tablespoon nutritional yeast, 1/2 teaspoon oregano, and salt to taste and blend for 2 minutes, or until smooth and creamy. Scrape the sides a few times to ensure that you don’t detect solid pieces of the nuts. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.
  • When the pasta water is boiling, add 1 to 2 tablespoons of salt to the water (see note) and place the pasta in the water. Make sure it’s completely covered in the water and stir, cook according to the instructions on the package.
  • Drain the pasta water when done and put the pasta back in the pot. Add the Alfredo sauce and stir to coat the pasta.
  • Enjoy!