I am so in love with this recipe that I created! I have eaten it twice already this week. It takes less than 15 minutes to make, and unlike a lot of vegan fettuccine recipes, uses very basic and inexpensive ingredients (for example, you can buy a box of cornstarch for $2, place it in your cupboard, and it will stay there for months!). I can't have dairy, like so many others, and have been having a blast finding recipe replacements. I was having trouble finding the perfect dairy-free fettuccine alfredo recipe, so I just made up my own! This completely dairy-free and vegan recipe is the creamiest, most satisfying fettuccine alfredo I have ever had, and I can't wait to share it with you!
-8 ounces of pasta
-3 tbs margarine
-1 packet of yeast
-1 cup almond milk
-Salt and Pepper to Taste
-2 tsp Corn Starch
While pasta is cooking, melt the margarine on low heat in a large pan.
Once margarine is melted, add the packet of yeast. Simmer for 2 minutes, stirring occasionally.
Add the almond milk.
Simmer for 3 minutes, stirring occasionally.
Add 1 tsp corn starch.
Simmer for 2 minutes, stirring occasionally.
Pour in salt and pepper (I like to use a LOT of pepper).
Stir in the pasta.
Leave simmer for 2 minutes on medium heat, stirring occasionally.
Stir in 1 more tsp of corn starch.
Simmer for 5 minutes, stirring occasionally so it hardens, but doesn't stick to the pan.
You can also make an extra batch of the sauce, to pour over top the noodles after they're on your plate if you want it super creamy!
Peace Love and Vegan Alfredo
P.S. Don't forget to share it around!