Vegan Alfredo Sauce Recipe – Cashew Alfredo – Fettuccini Alfredo (VIDEO)
How to make vegan alfredo sauce or cashew alfredo sauce?
Who does not enjoy Italian food? I know The Sweetest Vegan does! Some of my most favorite restaurants include Olive Garden, Macaroni Grill, and Maggiano’s. And do not get me started on cheese. I love cheese. Especially on pasta. Who does not love carbs? Skinny people??? Okay, maybe. To get to the point, I often crave Italian, cheese, and pasta. For this vegan fettuccini alfredo recipe I am going to add in broccoli and mushrooms, and this will be one of my best dishes yet!
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Vegan Fettuccini Alfredo Sauce Recipe
Ingredients
16 oz Fettuccini noodles
1/2 cup raw cashews
1 cups boiling pasta water
1/2 cup almond milk
1 teaspoon lemon juice
3 garlic cloves
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegan margarine
1/2 medium sized onion
8 oz sliced mushrooms
1 head of broccoli, chopped
Directions
Cook fettuccini pasta according to the directions on the box. Drain noodles but save the pasta water.
Using a blender or food processor, pulse cashews until very fine. Add in boiling pasta water, be careful, and blend until smooth.
Add in lemon juice, garlic cloves, olive oil, nutritional yeast, salt, and pepper. Continue to blend until it is all smooth. Sauce should be thick, but if it is not, heat in a saucepan over low heat for a few minutes.
Place vegan margarine in a large frying pan, along with onions and mushrooms. Sautee until onions and mushrooms are softened. Fill the pan with about 1 inch of pasta water, if you are out then just use regular water.
Add in the chopped broccoli, minus the hard stem. Cover the pan and allow to stem for 5 to 6 minutes.
Once it is all done, toss broccoli, mushrooms, onions, cashew alfredo sauce, and pasta together to make a delicious vegan fettuccini alfredo dinner.
Enjoy.
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio