Vegan Lemon Fettuccine Alfredo
Curated Just for You | Test Kitchen Approved
Serves: 4 | Prep Time: 15 Minutes | Total Time: 35 Minutes
12 oz eggless fettuccine
2 cups unsweetened soy or almond milk
4 oz soy cream cheese
3 tbsp blanched sliced almonds
3 tbsp nutritional yeast, plus more for sprinkling
1 tsp finely grated lemon zest
salt & pepper, to taste
2 tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
1/2 cup loosely packed parsley leaves, chopped
Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 tsp salt and 1/4 tsp pepper to a blender and process until smooth.
Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccine and parsley and toss to combine. Thin out with a little more pasta water if needed.
Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.
Recipe adapted from Food Network