Dairy-free Veggie Alfredo

Chicken Alfredo, or Fettuccine Alfredo, has long been an Italian classic and household favourite. You can’t deny the delectable appeal of the butter-infused, parmesan-saturated dish, and the cosy food slumber a lot of us have fallen into after enjoying it in the past. For many though, the after-affects may not be so pleasant, or the dish may not even be an option for some due to the high-dairy content of the classic or not being able to eat meat. When cooking myself, I try my best to avoid dairy as it doesn’t settle well with me a lot of the time, and with this I threw together a version with a vegetable combination that I enjoy, as well as a dairy-free cream that actually tastes like the authentic dish. It was definitely a hit around my house, tasted even better the day after as the flavours infused even more into the sauce, and a big batch can be prepared at once so it stretches a long way.

This recipe serves 6, keeps for 3 days in the fridge and is vegan.

Ingredients:

  • Broccoli florets, 150 g
  • Mushrooms, 200 g
  • White onion, 1, large
  • Wholewheat fettuccine/spaghetti, 500 g
  • Garlic clove, 2
  • Salt and pepper to taste
  • Olive oil, 2 tbsp for frying

For the sauce:

  • Soaked cashew nuts, 150 g
  • Unsweetened almond milk, 300 mL
  • Nutritional yeast, 3 tbsps
  • Black pepper, 2 tbsps
  • Sea salt, 1 tsp
  • Lemon juice, 1/2 of a lemon
  • Garlic clove, 1
  • Nutmeg, 1/2 tsp
  • Olive oil, 1 tbsp

Method:

  1. Pre-soak the cashew nuts in some water for at least 1 hr before making this meal.
  2. Place the florets of broccoli into a saucepan of boiling water over medium heat and place the spaghetti/fettuccine into another saucepan of boiling water over medium heat and allow them to boil for at least 10 mins each, stirring occasionally.
  3. Chop the mushrooms, onion and garlic well. Place a large pan over medium heat and add the oil. After a minute of it heating up, add the onion and allow it to become transparent (this takes 2 mins approx.) then add the garlic and mushrooms. Stir occasionally over 10 mins until the mushrooms reduce. Place aside once ready.
  4. Simply place all ingredients for the sauce, after draining the cashews from the water, into a blender and blitz until it is of a smooth consistency.
  5. Strain the liquid from the saucepan of broccoli florets and cashew nuts.
  6. Into a large saucepan over low heat, add all ingredients, spaghetti/fettuccine and sauce together and mix very well, for about 2 mins. Taste and add extra nutritional yeast, salt or pepper if desired.

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