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Happy National Fettuccine Alfredo Day!  Yes, we were surprised too.  Hey, any reason to celebrate and cook – in my book.  But, since traditional alfredo sauce is way too heavy for my family, especially my trihubby, I make a vegan version.  While you gotta love anything made with cream, butter, and Parmesan cheese, it can be a bit heavy to say the least.  Plus, this version is so fast and easy….

I’m giving you the version that is loved in my home.  It was inspired by Blossom in NYC, one of our favorite vegan restaurants.  I have even served it for others who believed it was the real deal!  Now, we’re not strict vegans in my house and I do use raw cheeses, but having a variety of delicious, wholesome, post-workout foods is important to me; thus, pasta with cashew cheese.  

I have played  around with a lot of recipes and this has turned out to be the one we love best.  I do not use nutritional yeast as a personal preference, but you can add for more of the cheesy taste if you choose.


  • Rinse 2 cups raw cashews and soak overnight, submerged in water; drain and rinse before starting recipe.


  • 1/4 cup water or more as needed (my friend uses almond or coconut milk)
  • 1/4 cup lemon juice
  • 3 cloves fresh minced garlic
  • 1 tsp salt – I like a coarse salt
  • 1 tbsp freshly chopped flat leaf parsley
  • 1/4 cup nutritional yeast (optional)


  • Put all ingredients in your food processor and blend.
  • Add more water if needed for the consistency you like.

So, there you have it.  This is the basic recipe, but you can play around with it for different tastes and add other herbs for the flavor you like.  The sauce can be served over traditional fettuccine noodles or over whole wheat pasta or spaghetti squash.  

vegan fettuccine alfredo recipe


If you have any questions about how to cook the spaghetti squash, just send an email or comment.  I also add steamed, grilled, or roasted vegetables for more texture and flavor.  Broccoli, zucchini, asparagus, peas, mushrooms, and tomatoes work really well.  Enjoy!