|Vegan Fettuccine Alfredo |
(Olive Garden Inspired)
Vegan Fettuccine Alfredo
-2 cups full fat coconut milk (Canned, I like Trader Joe's Full Fat Coconut Milk)
-1 stick unsalted vegan butter (salted is fine, check your salt to taste, I use Miyokos)
-3 to 4 Tablespoons vegan Parmesan cheese, (I like a Follow Your Heart & Go Veggie)
-1 cup grated vegan cheese (Your favorite, I like Violife)
-2 Tablespoons vegan cream cheese (soften, I like Tofutti or a Kite Hill)
-1 teaspoon garlic powder
-Pinch grated nutmeg
-Salt and white pepper, to taste (black is fine as well)
Added Note: If you don't have vegan butter, I have found that Vegan Mayo works awesome as a sub and makes it super creamy. I like Just Mayo best but use the one you like.
Stir 2 cups of the coconut milk in a large skillet to heat up. Add the vegan butter and cook over medium-high heat just until the butter melts, stirring occasionally, about 3 to 5 minutes.
|Melted Vegan Butter & Coconut Milk|
the parmesan and whisk in until thoroughly melted. Add the pinch of nutmeg and salt & pepper to taste. Once the parmesan is smooth, add in the cream cheese and whisk until combined and smooth. When the sauce is all combined, remove from the heat and set aside for when the pasta is ready. When you are going to toss, place the sauce back on low heat.
|Thickened Alfredo Sauce|
|Blended Pasta & Alfredo Sauce|
|Vegan Fettuccine Alfredo|