How to Make Vegan Fettuccini Alfredo

There's no need to miss out on all the delicious cheesy foods just because they contain animal products when you can make a vegan version and enjoy the same taste!

Serves: 3-4

Here is what you'll need:

• Boiling pot
• Small saucepan
• Blender
• Large Spatula

Ingredients:

• Fettuccini pasta noodles (or any pasta noodles of your choice)
• 1/2 cup raw cashews (soaked overnight)
• 1 1/2 cup almond milk
• half a small onion
• 1 garlic clove
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/4 cup vegan parmesan (optional)
• 1 teaspoon oregano
• dash of pepper and salt (to taste)

Take 1/2 cup of raw cashews and place into container of warm water to soak overnight or for at least 5 hours.

Bring water to a boil and toss in your fettuccini noodles.

While your pasta is boiling, cut up half of a small onion and one garlic clove then sauté on a skillet for 4 minutes on high heat.

Place the sautéed onion and garlic into the blender.

You can now add 1 1/2 cups of almond milk and 1 tablespoon of lemon juice into the blender.

Add 1/4 cup of nutritional yeast, 1 teaspoon of oregano and a dash of salt and pepper to taste!

If you want a little more of a cheesy flavor, you can add in 1/4 cup of vegan parmesan.

Next, just blend all the contents until you reach a smooth pancake batter-like consistency.

Your pasta should now be done and you can now drain the water then add the noodles to a saucepan.

On low-medium heat, add the sauce to your pasta and mix well until the pasta is fully coated.

You can now transfer your pasta onto a plate and enjoy!