Homemade Fettuccine Alfredo (Vegan)
Supplies
- Immersion blender OR whisk
Ingredients
- Extra-virgin olive oil
- 1 (12-16 ounce) package gluten-free brown rice fettuccine pasta
- ¾ cup organic full-fat unsweetened coconut milk OR organic unsweetened almond OR coconut milk beverage
- ½ cup grass-fed organic sea-salted butter OR ½ cup coconut oil extra-virgin and unrefined, PLUS ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 1 teaspoon pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic white pepper, ground
- 2-3 pinches organic garlic powder OR 1 additional organic garlic clove, peeled AND pressed OR minced
- 3 organic garlic cloves, peeled AND pressed OR minced
- ⅓ cup shredded dairy-free mozzarella OR Parmesan-style cheese alternative*
- 3.65 oz. dairy-free Daiya jalapeno garlic Havarti style wedge cheese (½ of the 7.1-ounce wedge package)
Instructions
- Bring a large pot of lightly salted water to a boil. Add olive oil to the water before adding pasta to prevent it from sticking together.
- Add the fettuccine without breaking and cook until al dente; drain.
- In a separate saucepan, melt the coconut milk and butter over low heat. Add the sea salt, pepper, and garlic. Mix well. Turn the heat to medium-low and stir in both kinds of cheese. I recommend using an immersion blender or whisk to homogenize the mixture.
- Strain the pasta and return it to the pot. Immediately add the cheese sauce to the pasta and gently incorporate it so that you don’t break the pasta. If your sauce isn’t done at the same time as your noodles, drizzle olive oil over the pasta so it doesn’t stick together. Your pasta should be thoroughly coated with cheese sauce. Serve immediately.
Notes
*Great brands of dairy-free cheese include Daiya, Kite Hill, Follow Your Heart, Forager, Miyokos, So Delicious, and Violife.