GF, Vegan Fettuccine Alfredo.

Ingredients of GF, Vegan Fettuccine Alfredo

1. It’s of Cashew cheese.
2. Prepare 1 1/2 c of cashews.
3. Prepare 3/4 c of boiling water.
4. It’s 1 tsp of garlic powder.
5. You need 1/4 c of nutritional yeast.
6. You need 1 1/2 tsp of sea salt.
7. You need 3 TB of lemon juice.
8. Prepare of Pasta.
9. You need 1 package of brown rice pasta.
10. It’s of Sauce.
11. Prepare 1 of onion sliced.
12. You need 3 of big mushrooms, slived.
13. Prepare 3 of garlic cloves, minced.
14. It’s 1/2 c of almond milk.
15. You need 1 TB of gluten free flour.
16. You need 1 tsp of thyme.
17. Prepare 1 tsp of oregano.
18. Prepare to taste of Salt and pepper.

GF, Vegan Fettuccine Alfredo step by step

1. Soak cashews in boiling water for 15-20 min.
2. Meanwhile… make pasta according to package instructions. Strain and set aside.
3. Add rest of cashew cheese ingredients to the cashews and boiling water.
4. Blend in a high speed blender (immersion blender works fine too) until smooth and creamy.
5. Sate onions, mushrooms and garlic until translucent.
6. Add flour, milk, cheese and spices.
7. Continue cooking until sauce somewhat thickens.
8. Add in the pasta, stir to combine.
9. Sprinkle with crushed parsley to garnish.
10. Serve with honey-mustard salmon with a side of asparagus and broccoli.