Vegan Fettuccine Alfredo

Ingredients

For 4 portions

• 🍝 400g pasta (dry)
• 🌰 120g cashews
• 🥛 300ml soy drink
• 🧄 3 cloves garlic
• 🍞 25g nutritional yeast
• 🍋 1 Tbsp lemon juice
• 🏺 2 Tbsp olive oil
• 🌿 1 pinch nutmeg
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🌿 1 Tbsp parsley

Method

1. Put the cashews in a bowl, cover with boiling water and leave to soak for 15 minutes. Check the fettuccine is egg-free: most dried pasta is, but fresh pasta usually isn't.
2. Meanwhile, warm the olive oil in a small pan over low heat and gently cook the sliced garlic for 2 minutes until soft and fragrant, without browning.
3. Drain the cashews and put them in a blender with the garlic and its oil, the soy milk, nutritional yeast, lemon juice, nutmeg, salt and pepper. Blend for 1–2 minutes until completely smooth.
4. Cook the fettuccine in a large pan of salted boiling water until al dente. Before draining, scoop out a mugful of the pasta water.
5. Pour the sauce into the empty pasta pan and warm it over low heat for 1–2 minutes until it thickens. Add the fettuccine and toss with tongs, adding pasta water a splash at a time, until the sauce is glossy and coats every strand.
6. Taste for salt and lemon, scatter with chopped parsley and plenty of black pepper, and serve straight away.