VEGAN LEMON FETTUCCINE ALFREDO
This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
- Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
- Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
- Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.
Nutrition Facts : Calories 520 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 640 milligrams, Carbohydrate 74 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams
VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: medium white potatoes, white onion, italian seasoning, lemon juice, garlic, salt, fettuccine pasta, raw cashew, nutritional yeast, truffle oil
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil 4 cups (945 ml) of water in a small pot.
- Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
- Add onion and potatoes to pot and boil for 10 minutes, or until soft.
- Remove potatoes and onion from the pot. Make sure to save the water.
- Begin cooking fettuccine pasta in a separate pot.
- In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
- Add salt to taste and garlic.
- NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
- Pour the sauce over the cooked pasta and serve.
- Enjoy!
Nutrition Facts : Calories 1014 calories, Carbohydrate 191 grams, Fat 13 grams, Fiber 11 grams, Protein 32 grams, Sugar 10 grams
VEGAN ALFREDO
One of the most delectable and simple recipes to make is a classic Alfredo sauce. I wanted to make a version of this beloved dish for my dairy-free daughter and my borderline vegan son, but with ingredients they can enjoy. You'll never miss the cream, butter and cheese in my vegan Alfredo. My secret ingredient is nutritional yeast, which has a naturally cheesy flavor.
Provided by Catherine McCord
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
- While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
- Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
- Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
- Sprinkle with chopped parsley, if desired.
VEGAN FETTUCCINE ALFREDO
Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.
Provided by Gena Hamshaw
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
- While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
- To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
- When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.
DAIRY-FREE FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: cashews, boiling water, water, medium onion, nutritional yeast, garlic, dried rosemary, pepper, salt, lemon juice, fettuccine pasta, fresh parsley
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
- In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
- Pour the sauce over the cooked pasta and toss to coat.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 56 grams, Fat 21 grams, Fiber 5 grams, Protein 17 grams, Sugar 6 grams
VEGAN FETTUCCINE ALFREDO
This is a light and silky sauce made from cauliflower. It's not as rich as a classic alfredo sauce but it's still creamy and delicious to pour over pasta!
Provided by Izy Hossack
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the cauliflower into medium florets. Add to a pot of salted, boiling water and let simmer for 10 minutes until very soft. Drain and tip into the jug of a blender.
- Meanwhile heat the olive oil in a medium skillet over a medium-low heat. Add the onion and cook until softened and slightly golden - about 15 minutes. Add the garlic and stir for 1 minute then from from the heat. Tip into the jug of the blender along with the vegan cream cheese, vegetable broth, salt, soy sauce, apple cider vinegar, nutritional yeast and a generous pinch of black pepper. Blitz until silky smooth.
- Cook the pasta in a large pot of boiling water according to the directions on the packet. Drain and return to the pot. Pour in the cauliflower sauce and stir together. Taste and add more salt and pepper if needed. Divide between bowls and serve with a drizzle of olive oil on top.
Nutrition Facts : Calories 435, Fat 16.4, SaturatedFat 2.3, Cholesterol 64.5, Sodium 423.7, Carbohydrate 58.8, Fiber 4.3, Sugar 2.5, Protein 15.5
FETTUCCINE ALFREDO (VEGAN)
This is so delish....adding a bit of zucchini or broccoli sauteed in garlic makes it even better. Yum!
Provided by BusyBeeHoneyBee
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions.
- In skillet over moderate heat, saute the onions in olive oil for 3 minutes, until just slightly softened.
- Add the garlic, saute for 2 more minutes.
- Transfer to a blender, add all the other ingredients and blend away. It should be somewhat smooth, but still a bit grainy.
- To make thicker, add more nutritional yeast by the tablespoon. To thin out, add pasta water by the tablespoon.
- Drain the pasta and transfer to a plate, spoon the sauce over the top, and add vegetables anf tofu if using.
Nutrition Facts : Calories 461.3, Fat 17.6, SaturatedFat 1.7, Cholesterol 41.5, Sodium 521.2, Carbohydrate 56.4, Fiber 11.7, Sugar 2, Protein 28.1
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THE CREAMIEST VEGAN FETTUCCINE ALFREDO - HAPPY KITCHEN
From happykitchen.rocks
5/5 (6)Total Time 30 minsCategory Main DishPublished 2017-11-05
- For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and vegan heavy cream or coconut milk in a large frying pan or saucepan, and bring to a simmer over medium heat. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
CAJUN-STYLE FETTUCCINE ALFREDO WITH BLACKENED VEGAN CHICKEN
From sweetsimplevegan.com
- Soak the soy curls in hot water for 8 to 10 minutes. Drain and thoroughly squeeze out the excess water through a fine-mesh sieve or cheesecloth
- Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the fettuccine according to the package directions until al dente. Before draining, reserve one cup of the starchy cooking water. Drain the pasta, but do not rinse.
- To make the sauce, drain and rinse the cashews and place them in a high-powered blender along with the milk, nutritional yeast, garlic, and Cajun seasoning. Blend until very smooth. Set aside.
HEALTHY VEGAN ALFREDO SAUCE – VEGAN ... - VEGAN YUMMINESS
From veganyumminess.com
- Dice a potato and about 1/2 an onion into 1/2 inch pieces. Place 3/4 cup of diced potato and 1/2 cup of diced onion into boiling water on the stove. Peel a clove of garlic, and add that to the boiling water in the saucepan.
- Simmer diced potatoes, onion, and garlic on medium heat for about 10 minutes, or until potatoes are just fork-tender.
THE BEST VEGAN FETTUCCINE ALFREDO (30 MINUTES OR LESS)
From brokebankvegan.com
- It's best to soak the cashews in water overnight. Alternatively, you can soak them in boiling water for 30-60 minutes before making the sauce.
- In the meantime, preheat an oven or toaster oven to 400°F. Prepare your roasted garlic by slicing the top off and drizzling with some olive oil. Wrap it in tin foil and bake on 400°F for 25-30 minutes, or until the cloves are turning soft and browning.
- Next, heat 1 tbsp olive oil in a saucepan on low-medium. Add the onions in and sauté them until they are browning.
VEGAN FETTUCCINE ALFREDO (LESS THAN 30 ... - A COUPLE COOKS
From acouplecooks.com
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
SIMPLY CREAMIEST FETTUCCINE ALFREDO – VEGAN RECIPE HUB
From veganrecipehub.com
- While pasta is cooking, heat 1Tbsp vegan butter in a skillet over medium heat. Add onions and garlic, and cook until softened, approximately 4 to 5 minutes. Remove from heat.
- In a blender or food processor, combine the cooked garlic and onions, silken tofu, juice from 1/2 lemon, 1/2 cup water, nutritional yeast and 1 tsp salt. Blend until smooth, approximately 2 minutes.
EASY SKINNY FETTUCCINI ALFREDO (VEGAN) - MY DARLING VEGAN
From mydarlingvegan.com
- Cook the fettuccine in salted boiling water for 10-12 minutes, until al dente. Drain into a colander, toss with 1 tablespoon olive oil, and set aside.
- Heat the coconut oil in a large pot over medium-high heat. Once melted, add onions and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add cauliflower florets and saute for another 2-3 minutes. Once slightly tender, add vegetable broth, cover and cook until cauliflower is soft all the way through, about 5 more minutes.
VEGAN FETTUCCINE ALFREDO - BITES OF BERI
From bitesofberi.com
- Cook the pasta according to the package instructions and reserve some of the pasta water before draining.
- Preheat the olive oil in a pan over medium heat. First, sauté the mushrooms. Then, add the cherry tomatoes and sauté shortly until they start to soften.
VEGAN FETTUCCINE ALFREDO - BEST OF VEGAN
From bestofvegan.com
- Combine zucchini, garlic, coconut oil, almond milk, lemon juice, salt, black pepper, and raw cashews in a blender and blend until smooth and creamy.
- Cook pasta of your choice according to package instructions, then mix in your sauce and enjoy. Garnish with fresh minced basil.
VEGAN FETTUCCINE ALFREDO - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
- Using a highpowered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silkysmooth almond cream and discard the pulp (or save it to use in another recipe).
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
- Add the vegetable broth and homemade almond milk, increase the heat to medium high, and bring to a boil.
30-MINUTE VEGAN FETTUCCINE ALFREDO - VEGAN HUGGS
From veganhuggs.com
- Boil the potatoes and cashews about 8-10 minutes until the potatoes are fork-tender. Drain well and set aside.
- Place fettuccine in a large pot of salted boiling water. Cook until al dente (about 10-12 minutes). Drain and drizzle with olive oil to prevent sticking.
- Now place all ingredients into a blender (except butter & garlic). Blend until potatoes and cashews have completely broken down and sauce is smooth. Set aside.
VEGAN FETTUCCINE ALFREDO (NO CASHEWS) | FROM THE COMFORT ...
From fromthecomfortofmybowl.com
- Heat the vegan butter or oil in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon. Cook for 2 minutes.
- Gradually stir in the oat milk. Stir quickly to dissolve any lumps as best as possible. Add extra milk or water if the sauce thickens too quickly.
BEST VEGAN FETTUCCINE ALFREDO RECIPE - QUICK AND EASY
From quickeasyvegan.com
- First, saute the onions and garlic until translucent on medium low heat with a tablespoon of Olive oil. Or for around 5 minutes.
- Now start boiling your water and once at a boil, add your fettuccine pasta and cook for 6 to 8 minutes with a pinch of salt.
- Then add the soaked cashews, sauteed onions & garlic, and the rest of the "Cashew Cheese" ingredients to the food processor. BUT DON'T BLEND YET.
VEGAN FETTUCCINI ALFREDO
From worldofvegan.com
- Using a high-powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky smooth almond cream and discard the pulp (or save it to use in another recipe).
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
- Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil.
15 DELICIOUS AND CREAMY PLANT-BASED ALFREDO RECIPES - ONE ...
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- Fettuccini Alfredo. This Fettuccine Alfredo by Doug McNish is creamy and rich and has an astounding depth of flavor that will keep you coming back for more.
- Sweet Corn Alfredo Sauce. This Sweet Corn Alfredo Sauce by Kristina Humphreys is incredibly simple and healthy. It’s also free of the most common allergens and processed ingredients.
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VEGAN FETTUCCINE ALFREDO - CONNOISSEURUS VEG
From connoisseurusveg.com
- While the garlic roasts, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- When the garlic has cooled, squeeze the bulbs to extract the roasted garlic cloves, then place them into a blender or the bowl of a food processor fitted with an s-blade.
CREAMY VEGAN MUSHROOM FETTUCCINE ALFREDO - HOT FOR FOOD BY ...
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- To make the vegan parmesan, combine ingredients together in a food processor until a fine crumb or meal is formed. Store in a jar or container in the fridge. This will last up to 3 weeks.
- Meanwhile, rinse and drain cashews from the soaking water and add to a high-powered blender along with water, apple cider vinegar, and lemon juice. Blend until very smooth.
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- Preheat a large pot or sauté pan over medium-low heat. Add the tahini/cashew butter to the pan, then the garlic. Stir to combine, mashing the garlic into the pan with the back of a spoon. After a minute, add a splash or two of water to thin the mixture. Stir and cook for another 2 to 3 minutes. Transfer the garlic mixture to a high speed blender and set aside.
- Spread the cauliflower evenly in the same pan used to sauté the garlic. Sprinkle with a pinch of salt and add water for steaming, about half inch deep. Steam the cauliflower until tender, 5 to 7 minutes. Transfer the cauliflower to the blender and discard the cooking water.
- To the blender add the remaining sauce ingredients: 1 cup water, nuts, lemon juice, nutritional yeast, salt, onion powder, mustard powder, and pepper. Blend until completely smooth. Taste and adjust seasonings.
VEGAN FETTUCCINE ALFREDO PASTA RECIPE - NAMELY MARLY
From namelymarly.com
- Add vegan butter to a saucepan over medium heat. Once it's melted, add chopped onions and cashews. Stir to coat. Cook for 3 to 5 minutes, until the onions are tender. Add chopped garlic and cook for another minute.
- Add water and bouillon to the saucepan. Stir to combine. Bring it to a boil and reduce to a simmer. Simmer for 4 to 5 minutes. Remove from heat and set aside to cool slightly.
- Once the broth mixture has cooled, transfer it to a blender. Add vegan cream cheese and vegan parmesan and pulse in several short bursts. Then use a spatula to scrape down the sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth. Learn more about ways to use vegan alfredo sauce.
VEGAN ALFREDO SAUCE - SUPER EASY AND CREAMY! - VEGAN HEAVEN
From veganheaven.org
- Cut the cauliflower into florets. Place them in a sauce pan together with the cashews, the garlic, and the almond milk. Add the nutritional yeast. Stir everything with a wooden spoon until well combined.
- Cover with a lid and cook for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the lemon juice, a pinch of nutmeg, apple cider vinegar, and 1/2 cup more unsweetened almond or soy milk as well as salt and pepper.
VEGAN FETTUCCINE ALFREDO - VEGAN YUMMINESS
From veganyumminess.com
- Cook fettuccine noodles in salted boiling water, according to package instructions, drain, and set aside.
- Place coconut milk, rinsed raw cashews, water, nutritional yeast, lemon juice, olive oil, and seasonings in a high-speed blender (like Vitamix or Blendtec), and blend on high for 1-2 minutes, or until sauce is smooth and creamy. (If you are using this alfredo sauce over gluten-free pasta or vegetables, add a tablespoon of cornstarch to help sauce thicken later.) Not using a high-speed blender? See Recipe Notes below for tips.
- Pour blended sauce into a large saucepan, and cook on medium heat. When sauce is just starting to bubble, add noodles to saucepan, and cook for another 3-5 minutes, or until sauce is boiling and thickened to your liking.
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