Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan
Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, easy alfredo sauce(with mushroom broccoli fettuccine)-oil free, vegan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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With our mushroom broccoli alfredo recipe you get cheesy and creamy broccoli, mushroom and onion combination that is tossed with hot fettuccine. Transfer to a food processor together with the vegan cream cheese, vegan parmesan, and coconut milk. Tips for Perfect Vegan Alfredo Sauce. Make sure to use raw cashews - not the kind that are already roasted or covered in salt.

To begin with this particular recipe, we must prepare a few ingredients. You can have easy alfredo sauce(with mushroom broccoli fettuccine)-oil free, vegan using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan:
  1. Prepare Sauce :
  2. Prepare 1 avocado
  3. Get 1 can coconut milk (liquid from can; see note)
  4. Get 1 can chickpeas
  5. Get to taste salt pepper &
  6. Make ready water as needed
  7. Take Pasta :
  8. Make ready 1 package fettuccine pasta
  9. Take 1 yellow onion , diced
  10. Take 1 package portobello mushroom (8oz), sliced
  11. Prepare 2 cups broccoli , chopped
  12. Get 4 cloves garlic , minced
  13. Get 1 tablespoon coconut oil
  14. Make ready Handful greens(optional)

In a medium skillet, melt vegan butter over medium heat. Add in Tofutti Better Than Cream Cheese and reduce heat to medium-low. Let melt slightly then add in almond milk, Tofutti Better Than Sour Cream, nutritional yeast, lemon juice, and miso paste. Cook pasta according to package directions.

Steps to make Easy Alfredo Sauce(With Mushroom Broccoli Fettuccine)-Oil Free, Vegan:
  1. Note-refrigerate coconut milk overnight or for a few hours to seperate the solid from the liquid: we're only using the liquid at the bottom in this recipe. Save the cream at the top for creamy smoothies, sauces, to replace butter in baked goods, or even whip it with sugar and vanilla to create vegan whipped cream!*
  2. Cook pasta according to package instructions. Afterwards, strain and return to the pot it was boiled in add a touch of oil to prevent sticking.
  3. While the pasta is cooking, first dice the onions and mince the garlic(it is important to let garlic and onions rest for 10 minutes before being cooked to release a cancer-preventing property. Chop Broccoli into small florets. (Tip: instead of wasting the nutrient-packed stem, make sure to grab as much stem as possible when breaking the florets, you can slice much of the stem off to create smaller florets. This will add more fiber/nutrients and offer extra deliciousness in your pasta. Use the…
  4. Drain and rinse chickpeas. Combine all sauce ingredients in a blender or food processor and blend until smooth, add water to your desired consistency.
  5. Heat oil in a pan over medium high heat. Once hot add mushrooms and onions with a pinch of salt and pepper. Stir occasionally until onion is translucent and liquid has been released, about 5 minutes. Add garlic and broccoli, continue cooking for about 5 more minutes. Remove from heat and add to pasta as well as Alfredo sauce. Stir well, reheat everything at medium heat for about a minute and serve over green leaves for extra nutrients(optional)!

Let melt slightly then add in almond milk, Tofutti Better Than Sour Cream, nutritional yeast, lemon juice, and miso paste. Cook pasta according to package directions. Add vegetable broth to a large pot over medium heat. Add remaining vegetables, sea salt and seasoning salt. Our creamy Alfredo sauce is made with simple ingredients and in our opinion, tastes better than the original non-vegan version.

So that’s going to wrap it up for this exceptional food easy alfredo sauce(with mushroom broccoli fettuccine)-oil free, vegan recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!