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20 Minute Vegan Alfredo
Ingredients
- 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
- 1/2 tablespoon fine sea salt
- 2 cups (480g) low-sodium vegetable broth
- 1/4 cup (64g) raw cashew butter or a heaping 1/2 cup raw cashews (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
- 2 teaspoons (10g) apple cider vinegar
- 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
- 2 tablespoons (20g) brown rice flour
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- optional: 1 teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
- optional: any veggies you may want to add
- Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter. Then just use 1/4 cup for the recipe as listed.
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