Vegan Fettuccine Alfredo

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Smothered in creamy, garlicky goodness, this vegan fettuccine alfredo is so cozy and comforting!

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Ready in less than 30 minutes and full of amazing flavor, this easy meal is sure to become a favorite!

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1. Cook the pasta to al dente in a large pot of salted, boiling water  Save 1 cup of pasta water and drain the rest. Cover the pot to keep the pasta warm.

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2. Add vegan butter to a large saucepan over medium heat. Stir in  pressed garlic when the butter has melted and let it cook for 1 minute.

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3. Gradually sprinkle the flour into the pan. Stir it as it cooks for 2 minutes and the lumps dissolve.

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4. A little at a time, pour the plant milk into the pan as you stir it. Continue to stir occasionally as it cooks for 10 minutes.

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5. Stir in the nutritional yeast, seasoning, lemon juice, and 1 cup of pasta water. Let it cook for 2 minutes.

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6. Gently toss the cooked fettuccine into the alfredo sauce until it's fully coated.

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7. Garnish with optional pepper, cayenne, and fresh parsley.

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Enjoy! Click the link below for the full recipe and other tips!

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