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I really love Alfredo sauce. I have always been a white sauce over red sauce kind of gal. Ever since we went vegan, I have been craving a great bowl of Fettuccine Alfredo, but I really didn't know how I was going to substitute that heavy cream sauce. Incidentally, you can make an amazing “cheese” sauce using nuts! Cashews and almonds are great staples for making mac n' cheese around this house, so I figured, why not in my Alfredo sauce too? This dish was WAY WAY less fattening than a normal bowl of Fettuccine Alfredo would be. Because of this, I also did not feel that terrible heavy feeling I would normally get after eating a humongous portion of Alfredo. The most important critic to please though, is my husband. Andy has NEVER been one to choose Alfredo over spaghetti sauce. He says it's way too heavy, fattening, and always makes him feel even worse the next day. I was completely surprised because he gulped down his bowl of noodles and went back for seconds! That NEVER happens when I make Fettuccine Alfredo…never.
This recipe was inspired by Chloe Coscarelli's Vegan Fettuccine Alfredo, but with all my awesome changes!
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