Vegan Fettuccine Alfredo Recipe

Vegan alfredo is something I have been experimenting with for ages. Every recipe I have tried uses tofu. The cream cheese works so much better as a base then tofu its nuts! This is a pretty basic recipe you can change any way you want depending on what you like. Roasted pine nuts are always awesome to add if you want a roasted taste, more or less onion changes the taste, the amount of nutritional yeast, etc. I could not believe the difference adding melted daiya cheese in made! I seriously feel like I am cheating. Its not traditional alfredo, but it is the closest thing I have made to alfredo yet. 

Vegan Fettuccini Alfredo

You Need:
1 ¾ Cup Soymilk (If you want it extra creamy use coconut milk)
1/2 or so of a small onion sliced
Garlic to taste (this really depends on how much garlic you like, I use a couple cloves) minced
1 tablespoon vegan butter
½ teaspoon black pepper
½ teaspoon salt (more or less depending on what you like)
¼ cup nutritional yeast flakes
half a container vegan cream cheese
half a bag of shredded daiya cheese (again, this can be to taste on how “cheesy” it is)
A box of fettuccini pasta

Directions:
1.Cook the fettuccini according to the package directions

2.In a medium pot sauté the onion and garlic in the vegan butter until the onions are clear

3.Lower the heat and add the vegan cream cheese to the pot, so it melts but doesn’t burn

4.In a blender blend the soymilk, salt, black pepper, nutritional yeast flakes and the onion, garlic and cream cheese from your pot.

5.Put back in pot, heat. Make sure the mixture is hot enough to melt the cheese, but the heat is not so high you will burn the sauce.

6.Add the daiya cheese a handful at a time, making sure it melts before you add more.

7.Pour over fettuccini! Top with fake chicken, broccoli, peas, etc. etc.


Also, why does alfredo show as being spelled wrong? It is a real thing, whats word thinking?