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Vegan Fettuccine Alfredo by alexafuelednaturally A simple vegan recipe with creamy pasta and it’s got mushrooms, what else could you desire?

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πŸ“‹Recipe:β €
Ingredients
1 lb fettuccine noodles (or pasta of choice)β €
1 small yellow onion, finely chopped β €
4 garlic cloves, minced β €
1 1/2 tbsp avocado oil or olive oilβ €
1 cup mushrooms, sliced β €
1 cup raw cashews β €
2 cups filtered water β €
4 tbsp nutritional yeast β €
fresh parsley, chopped (optional)β €
saltβ €
pepper β €
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Instructions:β €
1.Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.β €
2.Meanwhile in a large pan over medium heat, add oil and sautΓ© garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sautΓ© for 7 minutes. β €
3. In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly. β €
4. Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.β €
5. Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley. Enjoy!
Reposted from @veganrecipesideas