Experience the creamy richness of a classic Italian favorite with this vegan twist on Fettuccine Alfredo. Made with wholesome ingredients, this dish offers a betr indulgence that's as satisfying as it is delicious. The velvety Alfredo sauce is crafted from a blend of soaked cashews, nutrient-rich hemp seeds, unsweetened coconut milk, garlic, nutritional yeast, and Himalayan pink salt, resulting in a luxuriously creamy texture and savory flavor profile. Paired with fresh, tender zucchini noodles, this dish is a celebration of both taste and health.
Fettuccini Alfredo
Fettuccini Alfredo
4
40 minutes
10 minutes
Main Dish
Experience the creamy richness of a classic Italian favorite with this vegan twist on Fettuccine Alfredo. Made with wholesome ingredients, this dish offers a betr indulgence that's as satisfying as it is delicious. The velvety Alfredo sauce is crafted from a blend of soaked cashews, nutrient-rich hemp seeds, unsweetened coconut milk, garlic, nutritional yeast, and Himalayan pink salt, resulting in a luxuriously creamy texture and savory flavor profile. Paired with fresh, tender zucchini noodles, this dish is a celebration of both taste and health.
Ingredients
1 cup cashews, soaked for 30 minutes
1 cup Hemp seeds
1 cup unsweetened coconut milk
½ cup nutritional yeast
4 cloves garlic, peeled
2 tsp Himalayan pink salt
2 zucchini, spiraled
Directions
Blend all ingredients except zucchini on high speed in a blender or food processor until creamy
If using a Vitamix, select the soup setting and continue to blend until hot. Otherwise, transfer the mixture to a saucepan and heat on the stovetop over medium-high for 10 minutes
Plate the spiralized zucchini, cover with sauce, and enjoy
