I make fettucine alfredo when I am in a hurry or don't have a lot of time. Last night we were very hungry so I threw this together in less than 30 minutes. By the time the pasta was cooked the sauce was ready. It tastes really rich and creamy with very little fat and calories. It is comfort food and healthy at the same time.
Vegan Fettucine Alfredo
1 14-16 oz package of pasta
1/8 cup of cashews (preferably raw cashews - rinse if they are roasted)
1 cup of water
1 12-oz package Mori-Nu silken tofu
1/2 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 pound broccoli, steamed (optional)
1 small package of cherry or grape tomatoes, halved (optional)
a few sprigs of fresh parsley for garnish, roughly chopped (optional)
Cook pasta according to package directions. Drain.
Place the cashews and water in a blender and blend until it is smooth and "milky". Crumble in the tofu and spices and blend until smooth and well combined. Pour sauce into a small saucepan and heat through until it is thick and creamy (this should only take a minute).
Combine pasta with sauce and mix together. Put the pasta on plates, top with broccoli, tomatoes, and parsley if using. Serve warm.