Sunrabbits Vegan Pasta Alfredo Recipes

SUNRABBIT'S VEGAN PASTA ALFREDO

Steps:

• Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
• While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
• Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
• In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.

VEGAN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• Boil 4 cups (945 ml) of water in a small pot.
• Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
• Add onion and potatoes to pot and boil for 10 minutes, or until soft.
• Remove potatoes and onion from the pot. Make sure to save the water.
• Begin cooking fettuccine pasta in a separate pot.
• In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
• Add salt to taste and garlic.
• NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
• Pour the sauce over the cooked pasta and serve.
• Enjoy!