This silky alfredo sauce comes together very quickly, perfect for a weeknight meal. If you already have a cooked potato on hand, you can prepare the sauce in the time it takes to cook the fettuccine noodles.
16 ounces fettuccine, cooked and drained
1/2 cup cashews
2 cups water
1 small potato, cooked and peeled
1 1/2 tablespoons vegan butter
1/2 – 2 tablespoons flour
1 teaspoon granulated garlic
2 teaspoons granulated onion
juice of 1 lemon
1/3 cup nutritional yeast
1 teaspoon salt
2 tablespoons white wine
fresh ground black pepper, to taste
8 ounces button or cremini mushrooms, cleaned and trimmed 1/3 cup Marsala wine
chives and vegan grated Parmesan (such as Go Veggie), to garnish
Add water, cashews, and potato to blender, and puree until smooth. Add butter and flour to pan. Stir constantly for three minutes over medium heat. Add cashew mixture, seasonings, lemon juice, and white wine. Stir frequently for three to five minutes, until sauce is thickened.
In another pan, cook mushrooms in Marsala over high heat, until most of the wine is gone. Combine sauce and pasta, and top with mushrooms and chives.
