How to Prepare Tasty GF, Vegan Fettuccine Alfredo

GF, Vegan Fettuccine Alfredo. The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF). After some testing, I've found all purpose flour yields a creamier sauce, but the gluten free version isn't far behind. The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF).

Make it low-carb: Swap the pasta for spiralized or ribbon zucchini or carrot. Cashews: Use soaked cashews instead of hemp seeds. Who ever heard of a pasta dish - a rich and creamy pasta dish - that was actually slimming and good for you!? You can cook GF, Vegan Fettuccine Alfredo using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of GF, Vegan Fettuccine Alfredo

1. You need of Cashew cheese.
2. You need 1 1/2 c of cashews.
3. Prepare 3/4 c of boiling water.
4. It's 1 tsp of garlic powder.
5. It's 1/4 c of nutritional yeast.
6. You need 1 1/2 tsp of sea salt.
7. You need 3 TB of lemon juice.
8. Prepare of Pasta.
9. You need 1 package of brown rice pasta.
10. You need of Sauce.
11. Prepare 1 of onion sliced.
12. It's 3 of big mushrooms, slived.
13. Prepare 3 of garlic cloves, minced.
14. It's 1/2 c of almond milk.
15. You need 1 TB of gluten free flour.
16. Prepare 1 tsp of thyme.
17. Prepare 1 tsp of oregano.
18. You need to taste of Salt and pepper.

Introducing this creamy and luscious, yet healthy and slimming Fettuccine Alfredo that actually fits beautifully into a weight loss plan. This vegan Alfredo sauce recipe is perfect for a quick and easy weeknight dinner, served with pasta of your choice! Gluten-Free Fettuccine Alfredo that's vegan, allergy-free, and healthy! Packed with plant protein and sneaky hidden veggies; you won't miss the dairy, nuts, or soy in this lightened-up version!

GF, Vegan Fettuccine Alfredo instructions

1. Soak cashews in boiling water for 15-20 min.
2. Meanwhile... make pasta according to package instructions. Strain and set aside.
3. Add rest of cashew cheese ingredients to the cashews and boiling water.
4. Blend in a high speed blender (immersion blender works fine too) until smooth and creamy.
5. Sate onions, mushrooms and garlic until translucent.
6. Add flour, milk, cheese and spices.
7. Continue cooking until sauce somewhat thickens.
8. Add in the pasta, stir to combine.
9. Sprinkle with crushed parsley to garnish.
10. Serve with honey-mustard salmon with a side of asparagus and broccoli.

Alfredo pasta is one of those dishes that vegans and people with gluten allergies typically shy away from. Now you can have your favorite pasta without guilt. Creamy fettuccine Alfredo is one of the most elemental delights of Italian cuisine. The smooth, rich, and cheesy Alfredo sauce cloaking each strand of pasta makes this dish an all-time family favorite. HOW TO MAKE VEGAN FETTUCCINE ALFREDO.