This decadent Vegan Fettuccine Alfredo takes a classic dish to new heights with the addition of fresh truffles. The rich, creamy sauce made from cashews coats each strand of fettuccine perfectly, while the earthy aroma of truffles elevates the entire meal. Ideal for a special occasion or a gourmet dinner at home.
Ingredients
- 1 lb fettuccine
- 1 cup raw cashews soaked and drained
- 1 1/2 cups vegetable broth
- 1/2 cup nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup freshly grated truffle
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
- In a blender, combine soaked cashews, vegetable broth, nutritional yeast, lemon juice, and olive oil. Blend until smooth.
- In a large pan, heat the cashew cream over medium heat until it thickens.
- Add the cooked fettuccine to the pan, tossing to coat the pasta in the sauce.
- Stir in the freshly grated truffle, and season with salt and pepper.
- Serve immediately, garnished with chopped parsley.
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