Rye Free Vegan Cashew Alfredo

Total time1 hr 5 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
2 cups boiling water, for soaking
1 cup vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
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¼ cup nutritional yeast
2 tbsp fresh lemon juice
1 tsp onion powder
½ tsp salt
¼ tsp white pepper

For the pasta

12 oz dry fettuccine
1 tbsp salt, for pasta water

For the sauce

2 tbsp olive oil
4 cloves garlic, minced
½ cup reserved pasta water

For serving

2 tbsp fresh parsley, chopped (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
2
Transfer the drained cashews to a high-speed blender. Add the vegetable broth, nutritional yeast, lemon juice, onion powder, salt, and white pepper. Blend on high for 60–90 seconds until completely smooth and no graininess remains when rubbed between two fingers.

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