Fettucini Alfredo, Vegan Style

One of the first meals Eric ever made for me when I came out to visit him in Seattle years and years ago was fettucini alfredo. It was a delicious, romantic meal loaded with heavy cream and cheese and whatever else goes into a super-rich dairy-laden alfredo sauce. Of course, as soon as we were finished eating, I immediately started having horrible stomach cramps and spent the whole evening in the bathroom. Needless to say, we got much more familiar with each other that evening with a huge bathroom experience in a one-bedroom apartment than I would have liked. I should have known then that I was destined to become vegan for more reasons than just the animals! Even though that night was a disaster bathroom-wise, I still remember it with fondness because I felt so loved.

I was delighted to see on The Kind Life a recipe for a vegan fettucini alfredo and I decided to make it last night. It was delicious and really rich and so filling. But guess what? No bad stomach reaction! And there’s really nothing so bad for you in it either (especially if you were to make it with a healthier kind of pasta).

The recipe is by Allison Rivers Samson of Allison’s Gourmet and here is the link to THE RECIPE.

I made a few slight alterations. I added a little red pepper for some heat. I blended it twice (once before heating as she suggests and once mid-way through heating because I decided it wasn’t smooth enough). I just have a regular blender (not a VitaMix) and it ended up a little gritty at the end, but the flavor was spot-on. I think next time I make it I will try soaking the cashews overnight the night before to make it creamier and try to eliminate that slight grit.

Have you tried a vegan alfredo recipe that you love? Or have you found a vegan version of something you never thought you’d have again since you became vegan?

Follow