Vegan Fettuccine Alfredo by Bob's Red Mill

Prep Time: 35 Minutes
Cook Time: 5 Minutes
Total Time: 40 Minutes
Vegan Fettuccine Alfredo by Bob's Red Mill

Made With


Step 1
Place the cashews in a high-sided bowl. Bring 2 cups of water to boil, then pour enough water over the cashews to cover. Soak for 20–30 minutes, then drain and rinse the cashews.
Step 2
Place soaked cashews, coconut milk, salt and pepper into a food processor. Process on high until mixture is smooth and creamy (about a minute). Add the nutritional yeast, then process on low for another 15 seconds.
Step 3
Heat a large, high-sided skillet over medium-high heat. Add olive oil to the hot pan, along with shallots and garlic. Sauté the shallots and garlic until translucent and fragrant (about 2 minutes), stirring constantly to prevent burning. Reduce heat to medium and add the cashew mixture to the pan. Bring the mixture to a low simmer, whisking constantly. As the mixture thickens, add a bit of pasta water (a little at a time) and lemon juice (if using), until sauce reaches desired consistency.
Step 4
Add the cooked fettuccine noodles and peas to the pan. Toss together until all noodles are evenly coated in sauce. Sprinkle with red chili flakes, if desired. Serve immediately.
1 cup Raw Cashews (150 g)
13.66 oz can Coconut Milk (400 mL)
1 tsp Sea Salt (5 g)
1 tsp Ground Black Pepper (2 g)
¼ cup Nutritional Yeast (15 g)
2 Tbsp Olive Oil (15 mL)
¼ cup Shallots, finely diced (25 g)
2 Garlic Cloves, minced (14 g)
¾ cup reserved Pasta Water (177 mL)
1 tsp Lemon Juice, optional (5 mL)
1 lb Fettuccine, prepared according to package directions (452 g)
1 cup Peas, fresh or frozen and thawed
Red Chili Flakes, for finishing (optional)

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