A few nights ago, my husband deigned to watch The Holiday with me. While we experienced different degrees of enjoyment while watching this movie (that I had eagerly anticipated watching in theaters with my bestie during my high school years), we both equally craved fettuccine alfredo after watching Kate Winslet and Jack Black swap tales of lost love and then feast on delicious noodles.
I don't think I've had anything really close to alfredo sauce since becoming vegan, but fettuccine alfredo used to be one of my absolute favorite dishes! So I decided to recreate it vegan style with a slight twist. I added sage to this buttery, creamy, garlicky sauce and topped the dish with pomegranate seeds for a pop of color and sweetness. It was a hit!--and it wasn't too challenging to prepare. You don't even have to go out and find vegan parmesan at the health food store. For this sauce, we get that delicate cheesy flavor from cashews and nutritional yeast.
You can use any style of noodle you'd like. This sauce would probably be great with gluten-free rice noodles or even the heartier chickpea/quinoa noodles available in most grocery stores. I hope you enjoy this indulgent dish as much as we did!
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 servings fettuccini noodles (any variety)
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 2 cloves garlic, minced
- 1 cup vegan milk
- 1 cup veggie broth
- 1/2 teaspoon salt
- 1/3 cup raw cashews
- 10 fresh sage leaves
- 2 handfuls pomegranate seeds
- pepper to taste
- 1 tablespoon nutritional yeast
- 1 tablespoon all-purpose flour (optional)
Directions
1. Blend veggie broth, cashews, sage leaves, and nutritional yeast until smooth and creamy. Set aside.
2. Prepare fettuccine noodles according to package instructions.
3. In a medium saucepan over medium heat, warm vegan butter and olive oil. Sauté minced garlic until fragrant.
4. Add vegan milk to saucepan. Add blended cashew mixture to saucepan. Whisk thoroughly. If you'd like a thicker sauce, add 1 tablespoon all-purpose flour and whisk until smooth. Taste for seasoning.
5. Strain noodles and toss in the alfredo sauce.
6. Serve noodles on plates and top with pomegranate seeds.
2. Prepare fettuccine noodles according to package instructions.
3. In a medium saucepan over medium heat, warm vegan butter and olive oil. Sauté minced garlic until fragrant.
4. Add vegan milk to saucepan. Add blended cashew mixture to saucepan. Whisk thoroughly. If you'd like a thicker sauce, add 1 tablespoon all-purpose flour and whisk until smooth. Taste for seasoning.
5. Strain noodles and toss in the alfredo sauce.
6. Serve noodles on plates and top with pomegranate seeds.
Related: Gluten-Free Root Vegetable Pasta
Creamy Sundried Tomato Pasta Sauce
Spahgetti Squash with Roasted Red Pepper Sauce
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Photos: Mary Hood Luttrell
