Vegans and pesce-vegans sometimes want the taste of something cheesy and there are enough products on the market to ensure that we are never denied that right. So, I utilized vegan cheese and made the creamiest vegan fettuccine alfredo that will make your taste buds dance.
- 2 boxes of fettuccini pasta (16 oz.)
- 7 tbsp. of all purpose flour
- 2 1/2 cups of plain almond milk
- 1/2 cup vegan butter (Earth Balance or Smart Balance)
- 1/2 onion
- 1 bag of Daiya mozzarella
- 8 oz. of peas (optional)
- 8 oz. of corn (optional)
Step 1: Fill a pot halfway with water and heat it until it boils. Then, place the pasta in the pot and let it cook until it is tender.
Step 2: In a separate skillet, heat the almond milk and butter on medium heat.
Step 3: Once that is heated, lower the temperature and add the flour to the skillet while constantly whisking to ensure there are no clumps.
Step 4: Slowly add the mozzarella cheese into the skillet to finish the Alfredo sauce.
(Optional) Step 5: In another skillet, saute the peas, corn, and diced onions.
Step 6: Mix the alfredo sauce and sauteed vegetables into the pot with the pasta sauce and stir well.