Vegan Lemon Fettuccine Alfredo




12 ounces eggless fettuccine
2 cups unsweetened soy or almond milk
4 ounces soy cream cheese
3 tablespoons blanched sliced almonds
3 tablespoons nutritional yeast, plus more for sprinkling
1 teaspoon finely grated lemon zest
Kosher salt & freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1/2 cup loosely packed parsley leaves, chopped

Bring a large pot of water to a boil & cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt & 1/4 teaspoon pepper to a blender & process until smooth.

Heat the oil & garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle & softens, about 1 minute. Add the soy milk mixture & 1/2 cup of the reserved pasta water, bring to a simmer & cook until thick & creamy, about 8 minutes. Remove from the heat, add the fettuccini & parsley and toss to combine. Thin out with a little more pasta water if needed.

Divide the pasta among four bowls & sprinkle each with some nutritional yeast and a few grinds of pepper.

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