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Vegan Fettuccine Alfredo Fettucine Alfredo parma! on top makes it a yummy meal.

Vegan Fettuccine Alfredo


  • Noodles or Zucchini Noodles*
  • 1 Cup Cashews (depending on how thick you want your sauce)
  • ½ Lemon to taste
  • 1 Cup Parma! (1 – 3.5oz bottle)
  • 1-2 Cups Water
  • Salt to taste
  • Basil or parsley as garnish


Cook your noodles as directed. Blend the dry cashews into a flour. Add 1/2 the Parma! then slowly blend in water. Add additional Parma! to desired consistency and taste; add salt to taste. Put a portion of noodles onto a plate or bowl, add a dollop of sauce on top.

Garnish with Parma! and fresh herbs.

*Zucchini Noodles – 1 or 2 Zucchini – use a Spiral Slicer for angel hair pasta or a Spirooli Slicer for thicker noodles, or using a wide grater, make long thin strips.

If you are using wide zucchini strips, lay out the strip, put a dollop of cheese on top and roll it up.


1 Comment

  1. Yummmmmmeeeee – can’t wait for my leftovers.
    ~ Ingrid

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