Vegan Fettuchini Alfredo and Vegan Cake Batter Ice Cream


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Vegan Fettuchini Alfredo

I really like Fettuchini Alfredo but when making it the old way with real dairy and cheese it would not be that good for you as it had too much fat. But making it the vegan way it will still taste good and be better for you also. I ran across this recipe which looks really good.


Vegan Fettuchini Alfredo

Vegan Fettuchini Alfredo


1 1/2 cups cashews, unsalted

2 teaspoons nutritional yeast

1/2 shallot, minced

1 garlic clove, peeled

3/4 teaspoon kosher salt

Fettuchini Pasta

Chives (optional)

1. Transfer the cashews to a colander and rinse them under cold water. Place them in a medium bowl and cover with just enough water until they’re completely submerged. Wrap the bowl in plastic wrap and transfer it to a refrigerator overnight.

2. Place the cashews in the colander and rinse one more time. Transfer them to a blender, along with nutritional yeast, minced shallot and garlic clove; pour in just enough water to cover the cashews. Blend for 3-4 minutes, scraping down the sides with a spatula every few minutes, until the cashews are smooth. You may need to play with the consistency a bit, adding a tablespoon or two of water.

3. Meanwhile, bring a medium pot of heavily salted water to a boil. Add pasta and cook until al dente (fettuchini takes about 10 minutes). Strain pasta, reserving a bit of pasta water. Warm cashew cream in the same pot and add fettuchini and toss. Serve immediately with fresh chives as garnish, if you like. Cashew cream lasts in the fridge for up to 4-5 days.

Yields 2 cups of cashew cream


Vegan Cake Batter Ice Cream And what could be better after the Fettuchini Alfredo that some good ice cream. And ice cream made with bananas is not only good it is also better for you than ice cream with all that dairy. This is a different recipe for some vegan ice cream.


Vegan Cake Batter Ice Cream – Munchin with Munchkin

Vegan Cake Batter Ice Cream

5 frozen bananas

2 tbsp. pure vanilla extract

1 tsp. butter extract

¼ tsp. almond extract

¼ tsp. maple extract (optional)

¼ tsp. baking soda

2 tbsp. agave or maple syrup

2 tbsp. sprinkles

In a food processor, process frozen bananas until smooth.

Add extracts, baking soda, and agave and pulse until combined. Add sprinkles and pulse once or twice just to combine.

Serve immediately or store in the freezer.

After eating both of these you should be pretty full. Another thing you can do is make ice cream sandwichs  by putting some cake batter ice cream between 2 vegan chocolate chip cookies. Now that’s something to look forward to. If you have any good recipes be sure to share them with our readers.

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