Vegan Fettuccine Alfredo

  • Yield: 4-6 servings


1pound fettuccine
2tablespoons olive oil
1large onion, chopped
3-- cloves garlic, minced
1cup raw cashews or blanched almonds
2cups water
2teaspoons white miso paste, optional
1tablespoon lemon juice
1teaspoon sea salt
1/4teaspoon freshly ground black pepper
-- chopped fresh Italian parsley, for garnish



Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.
In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.
Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
Reprinted with permission from Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli, Free Press, 2012