Hello, I am Laura. Today, I’m gonna show you how to make gf, vegan fettuccine alfredo recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
GF, Vegan Fettuccine Alfredo Recipe
GF, Vegan Fettuccine Alfredo is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. GF, Vegan Fettuccine Alfredo is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have gf, vegan fettuccine alfredo using 18 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make GF, Vegan Fettuccine Alfredo:
- Make ready Cashew cheese
- Take 1 1/2 c cashews
- Prepare 3/4 c boiling water
- Make ready 1 tsp garlic powder
- Take 1/4 c nutritional yeast
- Take 1 1/2 tsp sea salt
- Prepare 3 TB lemon juice
- Take Pasta
- Take 1 package brown rice pasta
- Make ready Sauce
- Make ready 1 onion sliced
- Get 3 big mushrooms, slived
- Prepare 3 garlic cloves, minced
- Take 1/2 c almond milk
- Prepare 1 TB gluten free flour
- Make ready 1 tsp thyme
- Take 1 tsp oregano
- Prepare to taste Salt and pepper
Instructions to make GF, Vegan Fettuccine Alfredo:
- Soak cashews in boiling water for 15-20 min
- Meanwhile… make pasta according to package instructions. Strain and set aside
- Add rest of cashew cheese ingredients to the cashews and boiling water
- Blend in a high speed blender (immersion blender works fine too) until smooth and creamy
- Sate onions, mushrooms and garlic until translucent
- Add flour, milk, cheese and spices
- Continue cooking until sauce somewhat thickens
- Add in the pasta, stir to combine
- Sprinkle with crushed parsley to garnish
- Serve with honey-mustard salmon with a side of asparagus and broccoli
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