Monday, April 15, 2013

Vegan Fettuccine Alfredo (Olive Garden Inspired)

Vegan Fettuccine Alfredo
(Olive Garden Inspired)




We have all of course seen the Olive Garden commercials and possibly have had their food at one time. When I was pre-vegan I used to crave Fettuccine Alfredo and still do, but now I crave this vegan version more than the original. This recipe shows that vegan Alfredo is not boring, it is luscious and velvety. With the flavors and texture of the original none vegan version, this Alfredo will make any Olive Garden fan crave this instead. Serve this family style with parsley or basil on top with more vegan parmesan on the side, you will not have to call ahead and make reservations for this recipe. Just sit, eat, and enjoy...we just wish someone else would do the dishes! Enjoy!

Vegan Fettuccine Alfredo

Ingredients

-1 box or 16 ounces vegan fettuccine noodles (check your store brand packages)
-2 cups full fat coconut milk (Canned)
-1 stick unsalted vegan butter (salted is fine, check your salt to taste)
-3 to 4 Tablespoons vegan Parmesan cheese
-1 cup grated vegan cheese (Daiya Jack was used to make this, not pre-shredded)
-2 Tablespoons vegan cream cheese (warmed to soften)
-1 teaspoon garlic powder
-Pinch grated nutmeg
-Salt and white pepper, to taste (black is fine as well)

Directions

Stir 2 cups of the coconut milk in a large skillet to heat up. Add the vegan butter and cook over medium-high heat just until the butter melts, stirring occasionally, about 3 to 5 minutes.

Melted Vegan Butter & Coconut Milk
Add the vegan cheese & Parmesan to the sauce in the skillet, make sure to break up any clumps from
the parmesan and whisk in until thoroughly melted. Add the pinch of nutmeg and salt & pepper to taste. Once the parmesan is smooth, add in the cream cheese and whisk until combined and smooth. When the sauce is all combined, remove from the heat and set aside for when the pasta is ready. When you are going to toss, place the sauce back on low heat.

Thickened Alfredo Sauce
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite or al dente, stirring occasionally. Drain and add the pasta immediately to the sauce once drained. Toss the pasta and sauce over low heat until the sauce thickens slightly, about 1 to 2 minutes.

Blended Pasta & Alfredo Sauce
Taste and season if it needs more salt or pepper and serve family style. Sprinkle with parsley or basil and serve with extra vegan parmesan if desired. Enjoy!

Vegan Fettuccine Alfredo

-Amy