Vegan Fettuccine Alfredo 

​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. 

Ingredients

  • 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)

Directions

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. 

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