Fettuccine Alfredo for Vegan Miam {Plant-Based}

I’m excited to share with you one of my new favourite recipes. Rika from vegan miam invited me to share a guest post on her blog and I knew I had to come up with something special. If you haven’t visited vegan miam already, you absolutely MUST! Rika and Doni are the uber talented two behind the blog, and they share their brilliant recipes and photography as they travel around the world. I love learning about the food in different cities of the world and how it seems possible to find plant-based options just about anywhere now! I had the pleasure of meeting Rika and Doni while I was in New Zealand, and they were visiting Auckland for a few days. They are absolutely lovely, fun, creative, and amazing people!!

So after mulling over my favourite ‘comfort foods’, I decided to make a recipe around y childhood favourite- fettuccine alfredo. I became a vegetarian when I was ten but I had a strong aversion to salad (yes…weird.). So my diet for a long time was pasta-based (haha!). I now could eat salad for every meal, but I do like an occasional delicious pasta. When I made this alfredo sauce, I was honestly a little shocked at how much it tasted like the alfredo sauce I remember. I have experimented with cauliflower sauces before, and had some success, but when cashews are added for creaminess and richness, magic happens! I added roasted fennel and zucchini, along with shiitake bacon (which is the absolute BOMB) and I can’t get enough of this meal!

I hope you will pop over to vegan miam to check out the recipe.