Delicious Vegan Fettuccine Alfredo
It's been a tough week, mentally. I wrote a post last week but decided to take a mini-hiatus instead. On Friday, I made vegan fettuccine without vegan cheese (for the first time!). My sister was skeptical (and so was I), but it turned out to be delicious, and we'll probably make it again this week. Shoutout to the Vegan 8 for posting this incredible recipe (1a). We made a few changes, so I wanted to share it with you all.
Cashews, one of the main ingredients, are an amazing source of fat. They "support cognitive function, healthy aging, and mood regulation" (1b). If you know me, then you know I always keep a stash of nuts around. They're wonderful sources of protein and fat, which is great for satiety if you're vegetarian or vegan.
1 white onion
1.5 cups vegetable broth
1 tbsp. lime/lemon juice
0.5 tsp. salt
0.5 tsp. black pepper
3-4 cloves of garlic
1 cup raw unsalted cashews
(optional) oregano, basil, and parsley
(optional) 0.5 tsp. red pepper
Add the onion and vegetable broth to a pan.
Add the garlic after the vegetable broth has mostly evaporated.
Pour the mixture into the blender before adding the other ingredients.
Blend on high until the mixture is smooth and creamy!
Serve it on fettuccine (or spaghetti).
Add red pepper if you want to add a little kick to it.