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Creamy Vegan Alfredo
Ingredients
- 3/4–1 lb gluten-free fettuccine
- 1/2 cup soaked and drained raw cashews
- 1/2 cup soaked and drained raw almonds
- 3–4 tablespoons toasted pine nuts, divided
- 1/2 tablespoon white miso
- 2–3 cloves garlic (see note below)
- 1 teaspoon sea salt
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 cup water
- 1/2 cup plus 1–2 tablespoons nondairy milk (see note below)
- 11/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Few pinches freshly grated nutmeg and/or black pepper
Directions
- Prepare the pasta according to package directions. Meanwhile, prepare the pasta sauce.
- In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, milk, and lemon juice until very smooth.
- Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2–3 minutes. Stir in the lemon zest, nutmeg, and pepper. Serve, sprinkling with the remaining 2–3 tablespoons toasted pine nuts.
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