Creamy Vegan Fettuccine with Cashew Sauce
Ingredients:
- 400g fettuccine (or whichever pasta you have on hand)
- 1 cup raw cashews (soak them for a few hours, trust me, it’s worth it)
- 1 ½ cups water or vegetable broth (depending on how rich you want it)
- 2 tablespoons nutritional yeast (the secret to that cheesy flavor without the cheese)
- 2 tablespoons olive oil
- 3 cloves garlic, minced (because who doesn’t love garlic?)
- 1 tablespoon lemon juice (adds brightness and balance)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional, but highly recommended)
- Vegan parmesan (also optional, but come on, why not?)
Instructions:
- Get the Pasta Going:
First things first, boil a big pot of water—make sure it’s salty like the sea. Toss in the fettuccine and cook it until it’s just right. You know the drill, al dente is key—firm but with a bit of give. Don’t let it get mushy! Once it’s done, drain it, and let it sit for a minute. - Blend the Cashew Magic:
While the pasta is doing its thing, grab your soaked cashews. (Didn’t soak them? Quick tip: pour boiling water over them and let them sit for 10-15 minutes in a pinch.) Throw those softened cashews into a blender along with the water or veggie broth, nutritional yeast, lemon juice, salt, and pepper. Now, blend! And blend some more. You want it smooth, creamy, and rich. Taste it. Adjust the seasoning. Need more lemon? Go ahead. Feeling daring? Add a pinch of chili flakes for a tiny kick. - Sauté the Garlic:
Heat up the olive oil in a large pan—something wide enough to hold all that pasta later. Once the oil is shimmering, toss in the minced garlic. Let it sizzle for a minute, maybe two, until your kitchen smells heavenly. Don’t let it brown though; we’re going for fragrant, not burnt! - Marry the Flavors:
Pour the cashew cream sauce into the garlic pan. Watch it mingle with the sizzling garlic. Stir everything together, and let it gently simmer for a couple of minutes. The sauce will thicken a bit as it heats—don’t worry, that’s what you want. If it starts looking too thick, just splash in a bit of water or pasta water (bonus points for using pasta water!). Taste again. Perfection? Almost there? Adjust as needed. - Bring it All Together:
Time to coat that pasta! Add the cooked fettuccine to the pan, and toss it around, making sure every strand is covered in the luscious sauce. If the sauce is too thick, loosen it up with a little more water—just until it flows beautifully. You want the pasta and sauce to become one. - The Finishing Touch:
Plate your creamy fettuccine with flair! Sprinkle with freshly chopped parsley or basil. If you have vegan parmesan, this is its time to shine. Now, stand back for a second, admire your creation, and then dig in!
This dish is comfort food in its purest, plant-based form. Creamy, garlicky, with just a hint of zest from the lemon. It’s simple yet feels indulgent, perfect for cozy nights or impressing dinner guests. Bon appétit!