Vegan Fettuccine
Delight in this creamy, plant-based fettuccine that’s rich in flavor and entirely free of animal products. Perfect for a comforting dinner any night of the week!
Discover the joy of vegan cooking with this delicious whole-food plant-based fettuccine recipe that will satisfy your pasta cravings.
Made with wholesome ingredients, this dish is not only creamy and flavorful but also packed with nutrients.
Explore more amazing recipes at vegancooking.recipes and elevate your plant-based meals today!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw cashews are key for the creamy sauce; you can substitute with silken tofu if nut-free. Nutritional yeast gives a cheesy flavor, which can be omitted for a milder taste.
Tips & Notes
- •For added flavor, sauté some mushrooms or spinach in the skillet before adding the fettuccine and sauce.
- •Adjust the thickness of the sauce by varying the amount of vegetable broth based on your preference.
Recipe Variations
- •Add roasted vegetables such as zucchini or bell peppers for extra nutrition and flavor.
- •For a spicy kick, include red pepper flakes or sauté some jalapeños with the garlic.
Storage & Freezing
Store any leftover fettuccine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of water or vegetable broth to loosen the sauce.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can substitute with any pasta of your choice, including gluten-free options.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable broth.
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Delight in this creamy, plant-based fettuccine that’s rich in flavor and entirely free of animal products. Perfect for a comforting dinner any night of the week!
Nutrition (per serving)
Ingredients
Instructions
- 1
Begin by soaking the raw cashews in water for at least 2 hours. This will help create a creamy sauce.
- 2
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
While the pasta is cooking, drain the soaked cashews and place them in a blender along with the minced garlic, nutritional yeast, vegetable broth, lemon juice, olive oil, salt, and black pepper.
- 4
Blend the mixture until smooth and creamy. If the sauce is too thick, add a little more vegetable broth until you reach your desired consistency.
- 5
Once the fettuccine is cooked, reserve 1/2 cup of the pasta water, then drain the pasta.
- 6
In a large skillet over medium heat, combine the drained fettuccine and the creamy cashew sauce. Toss well to coat all the pasta.
- 7
If the sauce is too thick, gradually add in the reserved pasta water until you achieve a creamy consistency.
- 8
Remove from heat and sprinkle with fresh basil. Serve immediately, garnished with additional nutritional yeast if desired.
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