Nut Free Vegan Alfredo Sauce (No Cashews)
This nut free vegan alfredo sauce is creamy, and loaded with hidden veggies. A creamy plant-based dairy free vegan alfredo sauce without cashews.
Equipment
- Large Pot
Ingredients
- 16 ounces Fettuccine noodles use gluten free if needed
- 2 lb zucchini peeled and roughly diced
- 1 sweet onion sliced
- 8 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon mustard powder
- 2 cups unsweetened soy milk
- 1/2 cup nutritional yeast
- 1/2 cup fresh parsley chopped
- 1 teaspoon Sea Salt and Black Pepper 1 teaspoon each
Instructions
- Cook pasta according to package instructions. Drain and return the noodles to the pot. Set pot aside for later.
- Preheat the oven to 425 degrees Fahrenheit. On a large sheet pan, add the zucchini, onion, and garlic. Pour the olive oil over the vegetables, add the ground mustard powder, and toss to combine so all the veggies are coated.
- Roast in the oven for 40 minutes, flipping halfway.
- Scoop the roasted veggies into a blender. Add the nutritional yeast and soy milk and blend on medium speed for 2 minutes. The sauce should be thick and creamy. Taste and add salt and pepper if needed.
- Pour the sauce over the cooked noodles, and stir well to combine. Heat on low for a few minutes to warm up the noodles. Add fresh chopped parsley for garnish, and enjoy!
Nutrition
Calories: 321kcalCarbohydrates: 50gProtein: 14gFat: 8gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 51mgPotassium: 765mgFiber: 5gSugar: 6gVitamin A: 818IUVitamin C: 37mgCalcium: 137mgIron: 3mg
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