Dairy-Free Vegan Fettuccine Alfredo
This vegan take on classic pasta will blow you away. It's dairy-free and vegan and is just as creamy, savory, and comforting as the real thing.
- Serves: 4 persons
- 8ounces fettuccine pasta
- ¼cup olive oil
- 2tablespoons flour
- 2 ¼cups soy milk (use a variety that uses a thickening agent, like Silk)
- 3tablespoons fresh thyme
- Salt and black pepper, to taste (freshly ground if available)
- Optional : steamed greens, if desired
Step 1Gather the ingredients.
Step 2Fill a 3-quart saucepan about halfway full with water.
Step 3Bring water to a boil, and add the pasta. Cook until pasta is al dente and drain.
Step 4Meanwhile, make the sauce. In a small saucepan over low to medium heat, heat the oil.
Step 5Add the flour and cook for about 2 minutes, stirring constantly with a wire whisk until smooth.
Step 6Continuing to stir, add the soymilk and fresh thyme and bring to a simmer for about 4 to 5 minutes. Salt and pepper to taste.
Step 7Serve with the fettuccine and steamed greens, if desired.