I decided to do something simple this time around and try the Easy Fettuccine Alfredo with Broccoli from brandnewvegan.com. I was particularly excited about it because I had never tried to make an Alfredo sauce and my curiosity was piqued because the recipe called for potatoes, onion, spices and cashews to make the creamy sauce.

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Drained cashews that eventually became major part of a creamy Alfredo sauce!
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Here’s the “Alfredo” sauce. Loved the creamy consistency!

Here is the recipe:

Ingredients

  • 2 Potatoes, quartered. (I recommend Yukon Golds)
  • ¼ onion (or the white part of 1 Leek), chopped
  • ½ cup cashews
  • 1 cup potato water used to boil potatoes
  • 1 Tbls Italian Seasoning
  • 1 tsp Lemon Juice (I like 2 personaly)
  • 2-4 cloves Garlic (again, more is better for me)
  • Salt and Pepper to Taste
  • 1-2 Tbls Nutritional Yeast (optional if you don’t like Nooch)
  • Fettuccine Noodles
Instructions
  1. Soak cashews in 1 cup hot water while preparing sauce
  2. Peel potatoes if desired and quarter them
  3. Add potatoes and onion to a large pot and cover with cold water
  4. Once the water is boiling, cook for 10 minutes
  5. Remove veggies with a slotted spoon and add to blender
  6. Add 1 cup of the potato water
  7. Drain cashews and add to blender
  8. Add remaining ingredients and blend until smooth
  9. Add more water to get the consistency you desire
  10. Season with salt and pepper to taste
  11. Prepare Fettuccini according to package instructions
  12. Add 1 bag frozen Broccoli during last 5 minutes of boil
  13. Drain thoroughly and stir in Alfredo Sauce

I can’t wait to make this again! Jeff and I both loved it. Speaking as someone who used to be a cheese addict, I was thoroughly impressed with this recipe.

2 thoughts on “Meatless Monday: Easy Vegan Fettuccine

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