Ingredients:
- 1 cup cashews, soaked and rinsed
- 1/2 a block of firm tofu
- 1/2 cup unsweetened plain plant milk
- 2 tbsp nutritional yeast
- 2 tbsp white wine or apple cider vinegar
- 1/2 tbsp garlic powder or 2 fresh garlic cloves
- 1/2 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
Instructions:
1. Cook the Pasta: Follow the package instructions for your pasta and ensure to reserve at least 1 cup of pasta water before draining.
2. Prepare the Zucchini: Spiralize the washed (or peeled, if not organic) zucchini.
3. Make the Sauce: Combine all sauce ingredients with 1 cup of pasta water in a food processor. Blend until the mixture is very smooth.
4. Mix and Serve: Combine the hot pasta and zucchini noodles with the sauce. Add some spinach and fresh basil, if desired. Enjoy your creamy Fettuccine Alfredo!
Notes:
- Tofu Substitute: You can use 1 cup of white beans instead of tofu.
- Olive Oil: The olive oil is optional but adds extra creaminess and deliciousness.
- Favorite Plant Milk: Oat or soy milk works best.
- Soaking Cashews: For a quick soak, pour hot water over the cashews and let them sit for 15 minutes, then rinse well. Alternatively, soak them in cold water for a longer period or overnight.
This recipe makes enough sauce for 1 package of pasta (plus 1 large zucchini).