Vegan Fettuccine Alfredo

Instructions

1. Step 1

   Soak cashew in the mixing bowl for 20 minutes, then drain thoroughly.

   Timer: 20 min (fixed)

   Ingredients used: 150.0 gr Cashew

   Cookware: mixing bowl

2. Step 2

   Transfer the drained cashew to the blender with soy milk, nutritional yeast, and garlic. Blend until completely smooth.

   Ingredients used: 3.0 clove Garlic, 30.0 gr Nutritional Yeast, 500.0 ml Soy Milk

   Cookware: blender — blend, colander

3. Step 3

   Bring a large pot of water to a rolling boil and dissolve 3.0 gr salt in it.

   Timer: 10 min (fixed)

   Ingredients used: 3.0 gr Salt

   Cookware: large pot — high heat

4. Step 4

   Add fettuccine to the boiling large pot and cook until al dente, with a slight firm bite, about 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Fettuccine

   Cookware: large pot — medium-high heat

5. Step 5

   Drain the fettuccine in the colander and let it drain thoroughly.

   Cookware: colander

6. Step 6

   Warm olive oil in the saucepan over low heat, then pour in the blended sauce. Simmer for 5 minutes, stirring until glossy and slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: saucepan — low heat

7. Step 7

   Stir lemon juice, the remaining 3.0 gr salt, and black pepper into the finished sauce.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: saucepan — low heat

8. Step 8

   Add the drained fettuccine to the saucepan and toss with the tongs until every strand is evenly coated and hot.

   Cookware: saucepan — low heat, tongs — toss