Love fettuccine alfredo but have been struggling to find the perfect homemade vegan-approved option? Well, look no further because our vegan fettuccine alfredo is about to become your favorite pasta recipe. It all starts with a dairy-free alfredo sauce and then combines with al dente pasta for a hearty and delicious meal the whole family will love.
4cupslow-sodium vegetable brothor the equivalent amount of vegetable bouillon and water
16ouncesof uncooked fettuccine
1tablespoonsaltonly if using low-sodium broth
1teaspoonground black pepper
Freshly cracked black pepper to tastefor garnish
½cupfinely chopped fresh parsleyfor garnish
Using a highpowered blender, blend the almonds and 3 cups of water until a creamy almond 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 almond 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).
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
Add the vegetable broth and homemade almond milk, increase the heat to medium high, and bring to a boil.
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.
While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.
Plate the pasta and garnish with the cracked black pepper and parsley.
Stir the pasta. Usually, when cooking pasta, it doesn’t need a lot of attention but in this recipe since it’s cooking in the sauce and not just water, the stirring is necessary.
Use tongs. Tongs work great for stirring long noodles. You can lift them out of the pot while they cook and more easily separate any that are stuck together.
Use the right almonds. Salted almonds will make the sauce too salty and using roasted almonds completely changes the flavor and also requires soaking.