I finally perfected my recipe for vegan Alfredo pasta—creamy, garlicky, and ready in 20-minutes
Twenty minutes, a few simple ingredients, and you’ve got a bowl of pure weeknight bliss.
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Ingredients
- 12 oz (340 g) fettuccine or other long pasta
- 1 cup (140 g) raw cashews*
- 1¼ cups (300 ml) hot water, plus more for soaking
- 3–4 garlic cloves, minced
- 2 Tbsp olive oil (or vegan butter)
- 3 Tbsp nutritional yeast
- 1 tsp lemon juice
- ½ tsp onion powder
- ½–¾ tsp fine sea salt, to taste
- Freshly ground black pepper
- Optional: pinch nutmeg; 1–2 Tbsp chopped parsley
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