Creamy As Heck Fettuccine Alfredo

Header - Alfredo2

Damn. I love me some pasta. Tomato sauce, pesto, peanut sauce, sign me up. But, I have never really been one for alfredo sauce. I don’t love stuff that is too creamy which may be why it was pretty easy for me to become vegan. But, if you have ever had the fettuccine alfredo at Earl’s you know that that is the good shiz. Cheesy, garlicy and delicious.

Inspired by that meal and my recent trip to heavy food world capital, France, I thought I would give a shot at veganizing fettuccine alfredo. This may not be a classic recipe from my mom, but I did grow up on bowls of this from Earl’s so it does have that nostalgia factor. And who says that summer is just for salads and burgers? Why not try a heavy bowl of pasta? Right?

Fettuccine pasta (enough for 3 large servings)

1/2 heaping c. of raw cashews, soaked for at least 1 hour

2 tbsp. white flour

3/4 c. almond milk

4 tbsp. nutritional yeast

2 tbsp. Earth Balance butter substitute

fresh ground pepper to taste

fresh basil, shredded, for garnish

Boil the pasta until al dente, about 6-8 minutes.

While the pasta cooks, combine the rest of the ingredients in a blender (excluding the basil). Continue to blend until creamy.

Drain the pasta and then pour the pasta back into the pot. Pour some of the sauce over the pasta and return to heat to warm through. Add more sauce to the pot until it is to your liking. I don’t like my pasta to saucy.

Serve the pasta and top with basil and vegan Parmesan or nutritional yeast. Cancel your evening plans because this is heavy!

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7 thoughts on “Creamy As Heck Fettuccine Alfredo

  1. I’m sure it’s amazing if it can compete with Earl’s (and they are so not paying me for the plug lol). And anytime a recipe asks me to “cancel my evening plans”, you know it’s going to be a good night! 🙂


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo”, which also contains information on franchising.
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

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