Best Vegan Fettuccine Alfredo (30-Minute, No Cashews)

🧂 Ingredients

• 1 block super firm tofu

  (if your only option is extra firm tofu, you will need to drain and press first which will add about 15 minutes of prep time)
• ½ tablespoon vegetable bouillon

  (I use Better than Bouillon Vegetable Base)
• 1 tablespoon water
• 1 16-oz fettuccine pasta
• 4 tablespoon vegan butter

  (I use Miyoko's vegan butter)
• ½ tablespoon minced garlic
• 2 tablespoon all-purpose flour
• 3 cups unsweetened plain almond milk
• ½ tablespoon white wine vinegar
• 2 tablespoon nutritional yeast
• 1 teaspoon salt

  (plus a little more for salting pasta water and for green beans to taste)
• ground black pepper to taste
• 1 16-oz bag frozen green beans

  (or 4 cups if using fresh)

Instructions

• 1 Make marinade with vegetable bouillon and water. Cut tofu block into about 6
  flat rectangular slices. Brush marinade on both sides and place into air fryer
  in a single layer on foil. Air fry at 400 degrees for about 10 minutes or until
  golden brown, flipping halfway. (Depending on the size of your air-fryer, you
  may need to work in batches.)
• 2 Heat a large pot of salted water over medium high to high heat and bring to a
  boil.
• 3 Before making the sauce, make sure all ingredients are ready and within reach as
  the process goes by quickly.
• 4 Once the water is boiling, add fettuccine noodles. Stir occasionally to keep the
  fettuccine noodles from sticking together as they boil. If the pasta gets close
  to boiling over, simply reduce the heat a little.
• 5 Heat a large pan over medium to medium high heat. Add in vegan butter and
  garlic. Let butter melt and whisk the butter and garlic together.
• 6 Once butter has melted, add flour and whisk together until smooth.
• 7 Add in almond milk and whisk until smooth.
• 8 Add the nutritional yeast, white wine vinegar, salt, and pepper. Whisk to
  combine.
• 9 Turn heat for sauce to low. Carefully add the pasta into the sauce using tongs
  and leave the hot pasta water in the pot (will use it to steam green beans).
  Stir and cover sauce and pasta with a lid. Let cook for about 10 minutes until
  the alfredo sauce has thickened and the pasta is tender, stirring occasionally.
• 10 Add a steamer basket and lid to the pot with the pasta water. Add green beans
  and salt to taste to the steamer basket and cover with lid. Let steam over
  medium to medium low heat for about 10-15 minutes or until fork tender.
• 11 Cut air-fried tofu into strips. Plate the vegan fettuccine alfredo, tofu and
  steamed green beans. Enjoy!

Nutrition Info