VEGAN FETTUCCINE ALFREDO

Try this amazing vegan fettuccine alfredo recipe! It’s indulgently creamy, rich in flavor, and made with a cashew-based alfredo sauce. The sauce combines wholesome ingredients like nutritional yeast, lemon juice, and almond milk for the perfect balance. This simple, quick recipe comes together in 30 minutes or less, and you’d never know it’s completely dairy-free, oil-free, and soy-free!

INGREDIENTS

  • 1 ¼ cups raw cashews
  • 1 cup non-dairy milk (such as almond milk)
  • ⅓ cup nutritional yeast
  • 4 garlic cloves
  • 1 tbsp lemon juice
  • 1 tbsp mellow white miso paste
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 10 oz fettuccine pasta (use gluten-free or grain-free if preferred)
  • Fresh herbs for garnish (basil, parsley, chives, etc.)

INSTRUCTIONS

  • Bring 3 cups of water to a boil in a medium pot.
  • Place raw cashews in a bowl and pour the boiling water over them. Let them soak for 20 minutes, then drain.
  • In a blender, combine the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, miso paste, onion powder, salt, and black pepper. Blend on high until smooth and creamy.
  • Cook the pasta according to the package instructions. Once done, drain the water and return the pasta to the pot.
  • Pour the prepared alfredo sauce over the pasta and gently toss to combine and warm.
  • Serve your fettuccine alfredo with fresh herbs like basil or parsley. Enjoy!

NOTES

  • Pasta: Fettuccine is recommended, but you can use any pasta variety. For gluten-free or grain-free options, feel free to swap as needed.
  • Storage: Store the cashew alfredo sauce and pasta separately for the best results. Keep the sauce in a sealed container or mason jar in the refrigerator for 3-5 days. When ready to eat, cook your pasta and combine it with the sauce in the pot, heating until warm.

CREAMY PASTA SALAD RECIPE

Craving a tasty homemade pasta salad with mayo? Look no further! This creamy pasta salad is simple to make, full of flavor, and packed with fresh vegetables—making it the perfect summer dish. It can be enjoyed either warm or cold. I love serving it as a side dish on its own for a light meatless dinner, or alongside baked salmon in foil for a complete meal.

INGREDIENTS

  • 1 lb (450g) Fusilli pasta (or any short pasta of your choice)
  • 1 cup diced red pepper (I used a large red bell pepper)
  • ⅓ cup chopped celery (from 1 celery stalk)
  • ½ cup crumbled feta cheese (or substitute with cheddar cheese or mozzarella pearls)
  • 1 cup halved cherry tomatoes
  • ⅓ cup diced red onions
  • 1 cup chopped cucumber
  • 1 teaspoon dried dill (fresh dill can be used as an alternative)
  • Salt and freshly ground pepper to taste
  • Green onions for garnish

Dressing:

  • 1 cup light mayonnaise
  • 1 tablespoon lemon juice (or more, to taste)

INSTRUCTIONS

  • Cook the pasta in salted water according to the package instructions, ensuring it remains firm to the bite. Drain and rinse under cold water to stop the cooking process. Set aside and allow to cool completely, making sure to drain off any excess water.
  • In a large bowl, combine the cooled pasta with the chopped celery, red bell pepper, cucumber, cherry tomatoes, and crumbled feta cheese.
  • Squeeze the juice of one medium lemon over the pasta and vegetables. Add the mayonnaise, dried dill, salt, and pepper. Mix everything together until well combined.
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

NOTES

Storage: This pasta salad can be stored in the fridge for up to 5 days, but I recommend consuming it within 3 days for the best freshness.

Nutrition (Per Serving)

  • Calories: 393 kcal
  • Carbohydrates: 47g
  • Protein: 11g
  • Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 26mg
  • Sodium: 645mg
  • Potassium: 336mg
  • Fiber: 4g
  • Sugar: 7g
  • Vitamin A: 1562 IU
  • Vitamin C: 60mg
  • Calcium: 128mg
  • Iron: 2mg

Note: Nutritional data is an estimate and may vary based on specific ingredients and brands used. For accuracy, always check packaging labels.