Vegan Lemon Fettuccine Alfredo

1. 1

   Bring a large pot of water to a boil and cook the fettuccine according to package directions.

2. 2

   Strain, reserving 1 cup of the pasta cooking water.

3. 3

   Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

4. 4

   Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute.

5. 5

   Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes.

6. 6

   Remove from the heat, add the fettuccini and parsley and toss to combine.

7. 7

   Thin out with a little more pasta water if needed.

8. 8

   Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.

* Per serving · 4 servings · Values may vary.