Creamy, satisfying and decadent vegan roasted butternut squash and sage fettuccini alfredo. Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta.
Hello, my sexy vegan and vegan curious friends! I have whipped up for you a pasta dish that is so creamy and decadent, that you would be charged $20 for it at a restaurant.
But, lucky for you, you get to make this gem at home for a fraction of that cost. And if you have the same rule in your house as mine (whoever doesn’t cook, does the dishes) you won’t even have to wash the pans!
This is my creamy, roasted butternut squash and sage fettuccini alfredo. All vegan, all the time; because we love animals, the planet and ourselves.
This vegan butternut squash fettuccini alfredo tastes like it should be unhealthy, but it will leave you feeling satisfied, and not gross, like if this was made from heavy (cow titty) cream.
The secret is soaked raw cashews. I LOVE cashew cream. I use it all the time in my recipes, like in this smoked gouda mac & cheese. It adds a creamy and satisfying decadence to dishes. If you order raw cashew in bulk, it’s way cheaper and they get delivered right to your doorstep.
The only thing with cashew cream is that the longer it’s on heat, the more it thickens. Be aware of this so that you can adjust the consistency of your sauce.
Add a splash of water of veggie broth to this this out, especially the next day while re-heating. If a cashew sauce is ever too thin, just put it on low heat and stir constantly until it thickens. It usually doesn’t take longer than a minute.
One more tip for you. An easy way to peel butternut squash is to quarter it and take the seeds out. Then steam it for 5 minutes. Take it out with a fork and run under cool water. This makes the skin come right off.
Alright, those are all of my tasty tips for you. Now go enjoy your vegan alfredo!
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