Vegan Fettuccine Alfredo

Instructions

1. Step 1

   Bring 2 cup (500 ml) water to a boil in the saucepan. Remove it from the heat, add the cashews, and soak for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 140.0 gr Cashew, 500.0 ml Water

   Cookware: saucepan

2. Step 2

   Drain the soaked cashews. Blend them with ¾ cup (180 ml) water, the oat milk, nutritional yeast, garlic, lemon juice, ½ tsp (3 gr) salt, and black pepper until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 3.0 gr Fine Salt, 12.0 gr Garlic, 15.0 ml Lemon Juice, 30.0 gr Nutritional Yeast, 300.0 ml Oat Milk, 180.0 ml Water

   Cookware: blender, colander

3. Step 3

   Bring a large pot of water to a boil over high heat and add 1 tsp (6 gr) salt. Add the fettuccine and cook until al dente according to the package timing, then drain.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Fettuccine, 6.0 gr Fine Salt

   Cookware: colander, large pot

4. Step 4

   Melt the vegan butter in the large skillet over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Vegan Butter

   Cookware: large skillet, wooden spoon

5. Step 5

   Pour the blended cashew sauce into the skillet. Cook over medium heat, stirring frequently, until hot and slightly thickened.

   Timer: 4 min (fixed)

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the drained fettuccine to the sauce and toss over low heat until evenly coated and heated through. Serve immediately.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, large skillet