– 1 C of raw unsalted almonds – 3 C plus 2 tablespoons water divided – 1 tbsp extra-virgin olive oil – 1 medium yellow onion diced – 5 large cloves garlic minced – 4 C low-sodium vegetable broth or the equivalent amount of vegetable bouillon and water – 16 oz of fettuccine – 4 tsp cornstarch – 1 tbsp salt only if using low-sodium broth – 1 tsp ground black pepper – Freshly cracked black pepper to taste for garnish – ½ C finely chopped fresh parsley for garnish
Using a highpowered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silkysmooth almond cream and discard the pulp (or save it to use in another recipe).
Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.