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Vegan Creamy Fettuccine Alfredo ❤️...

Vegan Creamy Fettuccine Alfredo ❤️
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Creamy and comforting! Tag someone who loves pasta
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Recipe by @plantbased.traveler ♥️ !

​1 cup cashews, soaked and rinsed
1/2 a block of firm tofu
1/2 a cup unsweetened plain plant milk
2 tbsp nutritional yeast
2 tbsp white wine or apple cider vinegar
1/2 tbsp garlic powder or a couple fresh garlic cloves
1/2 tbsp tsp dried basil
Salt to taste
Optional:
1 tbsp olive oil
Plus
1 package fettuccine or pasta of choice
+ 1 cup pasta water
Optional:
1 large zucchini, spiralized
Baby spinach
Fresh basil
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Cook pasta according to directions and reserve at least 1 cup of pasta water before draining and spriralize the washed (or peeled if not organic)
zucchini.
Add all ingredients for the sauce together with 1 cup of pasta water to a food processor and blend until very smooth.
Mix hot pasta and zucchini noodles with the sauce, add some spinach and fresh basil if using and enjoy!
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You could also use a cup of white beans instead of the tofu!
The olive oil can be omitted but it just adds just a tiny bit more creamy- and deliciousness.
My favorite plant milk is oat or soy.
For the soaked cashews, I pour hot water over the cashews for a quick 15 minute soak and rinse them well before blending. You can also soak them longer with cold water or over night.
The recipe makes enough sauce for 1 package of pasta (plus 1 very large zucchini).
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