Vegan Fettuccine Alfredo Sauce with Coconut Milk Recipe
Dive into creamy indulgence with this Vegan Fettuccine Alfredo Sauce with Coconut Milk Recipe, a plant-based twist on a classic!
Equipment
- Large Skillet
- Large Pot
- Spice Grinder
Ingredients
For the Noodles
- ½ 454 g box fettuccine noodles
- ¼ cup vegan butter
- 6 medium cloves garlic finely grated
- ¼ cup pasta water reserved after cooking pasta
- 1½ cups full-fat, canned coconut milk
- pink salt to taste
- black pepper to taste
For the Vegan Parmesan
- ½ cup raw cashews
- 6 tsp nutritional yeast
- 2-3 pinches pink salt
- 2-3 pinches garlic powder
Instructions
- Add the parmesan ingredients to a small spice grinder. Grind for a few seconds, until a parmesan-cheese-like texture is made. Set aside.
- Fill a large pot of water and 2-3 pinches of salt. Place it on the stovetop over high heat.
- Bring the large pot of salted water to a rolling boil.
- Add in the noodles. Cook them according to the directions on the package, about 9-10 minutes. Once cooked, drain the pasta water, reserving a ¼ cup in a separate bowl, and set the paste aside.
- Place a large skillet on the stove over medium-low heat. Add in the vegan butter.
- Once hot, add in the garlic. Stir the mixture every few seconds, until the garlic is lightly golden brown.
- Add in the coconut milk and pasta water. Bring it to medium heat and allow the sauce to come to a boil in 1-2 minutes, stirring every so often until the sauce is thickened.
- Add in the cooked pasta, stirring to coat with sauce. Stir for another 2 minutes until fully coated.
- Turn off the heat and sprinkle the vegan parmesan on top. Stir to combine, then serve!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days. Stir in a splash of coconut milk and vegan butter to warm this up on the stovetop.