Roasted Garlic Vegan Fettuccine Alfredo

Indulge in a creamy and flavorful vegan twist on the classic Fettuccine Alfredo, enhanced with the rich taste of roasted garlic and the creaminess of cashews. This dish is satisfying, comforting, and perfect for any occasion.

Ingredients:

• 1 head garlic, roasted
• 2 cups cashews, soaked overnight
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon white miso paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces fettuccine pasta, cooked according to package instructions
• Fresh parsley, chopped for garnish

Instructions:

Preheat oven to 400F 200C

Cut off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden and fragrant

Let it cool

In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, miso paste, salt, and black pepper

Squeeze the roasted garlic cloves out of their skins and add to the blender

Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente

Drain and return to the pot

Pour the roasted garlic alfredo sauce over the cooked pasta, tossing to coat evenly

Serve hot, garnished with chopped fresh parsley

Enjoy your delicious Roasted Garlic Vegan Fettuccine Alfredo