Vegan Alfredo

Vegan Fettuccine Alfredo 

One of the hardest things to find at an Italian restaurant is really authentic tasting 🌱Vegan/GlutenFree Fettuccine Alfredo 🍝

— Dreaming/Reserching/Experimenting over the years and today I finally got it right. Using @treenutcheezery plant-based butter, homemade almond Mylk from @atfrontcafe and fresh produce from @alivewholefoodstorebali 

— Thankful to be living here in Bali amongst so many creative/talented vegans.  The right ingredients make a huge difference in the outcome. ❤️🙏🌱🍝

4 servings each 510cal/19P/84C/9F)

Ingredients:

2 Tbsp vegan butter 

5 cloves garlic minced (or more) 

2 Tbsp Coconut flour 

2 cups (500ml) almond mylk

salt and pepper to taste

1 Tsp Chopped Rosemary

1 Tsp Chopped Thyme

1 Lemon (juice and zest) 

1/4 cup (30g) nutritional yeast 

400g fettuccine 

1/3 cup (80ml) pasta water

Method:

1. Cook pasta according to instructions (remember to save 1/3cup of pasta water)

2. Heat Skillet on medium heat and garlic in butter until golden 3-4 min

3. Add Salt, Pepper, Lemon and Lemon Zest

4. Add Almond Mylk, Coconut Flour, Rosemary, Thyme and Nutritional Yeast

5. Stir and let simmer until sauce thickens

   5-8min

6. Stir in Pasta and Pasta Water

7. Top with Sautéed Vegetables