Vegan Roasted Garlic Alfredo
Author:This Vegan Roasted Garlic Alfredo is so good! Tangles of fettuccine tossed in an easy, ultra-creamy, cheesy, vegan alfredo sauce made with roasted garlic for amazing flavour!
Ingredients
- 1 teaspoon olive oil
- 2 whole bulbs/heads garlic , (not individual cloves)
- ½ cup (70 grams) raw cashews , (soaked in boiling water for 15 mins if you don’t have a high-powered blender)
- ½ cup (50 grams) ground almonds or almond meal , (or use more cashews)
- ½ cup (40 grams) nutritional yeast
- 2 cups (480 ml) dairy-free milk , unsweetened & unflavored
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fine sea salt , divided
- 1lb (454 grams) fettuccine , or other pasta of choice
INSTRUCTIONS
- Roast the garlic. Preheat oven to 425°F (218°C). If using an air fryer there is no need to preheat.
- Cut the top quarter off each garlic bulb/head with a sharp knife so the cloves inside are exposed. Discard the top part (or save for another recipe), then place the bulbs in some foil and drizzle with a little bit of olive oil. Draw the foil up around them. Wrap and squeeze the foil tightly shut.
- Place the foil-wrapped garlic heads in the oven, directly on the oven shelf, and roast for about 40 minutes. Or air fry at 380°F (190°C) for 25 minutes. Once the time is up carefully check whether they feel soft and squishy through the foil. Cook for a few more minutes if not. Once done, set aside until cool enough to handle. This step can be done up to 5 days in advance. Keep them wrapped and store them in the fridge.
- Make the sauce. Squeeze the garlic cloves out of their silvery, papery skins from the root end, straight into your blender. They will pop out really easily.
- Add the cashews, ground almonds, nutritional yeast, dairy-free milk, lemon juice, vinegar, pepper and 1 teaspoon of the salt; then blend until completely smooth.
- Boil the pasta. Bring a large pot of water to a rolling boil. Season with the remaining teaspoon of salt, add the fettuccine/pasta and cook for the time directed on the package. Make sure it's cooked al dente (slightly firm to the bite) and not too soft.
- Combine. When the fettuccine is done, scoop out about ½ cup (120 ml) of the boiling water into a mug and set aside before draining the fettuccine.
- Return the fettuccine to the pan and immediately add the sauce. Return the pot to the stove over a very low heat, and allow it to warm through for about 3 minutes while you toss the noodles in the sauce. It will thicken up a little as it warms up and you can loosen it to your liking with the starchy pasta water that you set aside. Add it a little at a time until it looks smooth, saucy, and glossy Serve immediately.
NUTRITION
Serving: 1serving | Calories: 487kcal | Carbohydrates: 78g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Sodium: 974mg | Potassium: 584mg | Fiber: 6g | Sugar: 4g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg
