Vegan Fettuccine Alfredo

Made with Native Forest Classic Coconut Milk by Gaby of @veggieworldrecipes

There is nothing more comforting than a warm bowl of delicious creamy pasta! You won’t believe this creamy pasta is entirely dairy-free and vegan.

 The secret to making this sauce super creamy and thick is to use Native Forest Organic Simple Coconut Milk for the creamiest dreamiest vegan pasta sauce!
Ingredients⁠:

• splash of olive oil⁠
• 1/2 medium onion⁠
• 3 cloves garlic⁠
• 1 can of Native Forest Organic Simple Coconut Milk⁠
• 1/2 cup soaked cashews (75 g)⁠*
• juice of 1/2 lemon⁠
• 2 tbsp nutritional yeast⁠
• 1 tsp salt⁠
• 1/2 tsp pepper⁠
• 1 tbsp cornstarch⁠
• 1 box of fettuccine pasta⁠

Directions⁠:

1. Start by cooking the pasta according to the package instructions and then set it aside.⁠Chop the onion and garlic.⁠
2. Drizzle olive oil on a large pan over medium heat. Add the onion and garlic and cook them for 3-4 minutes, until they start to release their flavors and the onion becomes translucent.⁠
3. Transfer the onion and garlic to a food processor. Then add the coconut milk, cashews, lemon juice, nutritional yeast, salt, and pepper. Blend until everything is smooth and creamy.⁠
4. Pour the alfredo sauce back into the pan that you sauteed the onion and garlic and turn the heat back to medium.⁠
5. Add in the cornstarch and whisk it up, breaking up any clumps. Cook the sauce for 3-4 minutes, until it starts to thicken from the cornstarch.⁠
6. Once the sauce has thickened to your liking, pour it on top of your fettuccine noodles and enjoy!

*Note: make sure to soak the cashews overnight in water. If you forget, soak them in boiling water for 1 hour before making this recipe.⁠