Vegan, Soy Free, Gluten Free possible
Prep time: 25 minutes
One of my absolute favorite dishes pre-vegan was fettuccine alfredo. There is a very authentic Italian restaurant in my former city (as in, owned by Sicilian Italians authentic...this place made the Olive Garden look like McDonalds!) and they had an item on their menu called "Heart Attack on a Plate." Why this actually sounded desireable at the time I have no idea, but it literally was the richest, creamiest, heaviest fettuccine alfredo I had every tasted. I usually could only eat 1/4 of the portion and then I would have leftovers for the rest of the week. Except the only problem with reheated leftover alfredo sauce is the butter and cream separates, leaving you with a greasy pile of noodles. Gross.
Since going vegan, I have tried numerous alfredo recipes. Some with cashews, some with cauliflower and loads of garlic, and some with nut milk. Every time I was left disappointed and smelling like garlic! Seriously, some of the recipes called for 8 cloves of garlic! Why?!
So I decided to try my own and the results are fantastic! Light yet rich, creamy yet thick; its the perfect consistency! And the best part? Besides being incredibly healthy, the leftovers (if there are any!) are just as good when reheated!