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Taste test! Meg Unprocessed samples 'The Friendly Vegan Cookbook'

In their debut book, Toni Okamoto and Michelle Cehn teamed up to share 100 vegan recipes packed with flavor. Megan Evans samples fettuccine alfredo!

We've got a special recipe today from two local girls, Michelle Cehn and Toni Okamoto, who just released a new cookbook called, "The Friendly Vegan Cookbook." It's available now! 

Eating a vegan, plant-based diet has not only shown to be good for your health, but also the environment. Studies have shown that eating just one plant-based meal per week for a year could save up to 200,000 gallons of water! 

Credit: Megan Evans

Their recipe for Fettuccine Alfredo makes an easy meal that can be made in just one pot so it's easy clean-up too! 

Ingredients

  • 1 cup almonds (unsalted and raw)*
  • 3 cups water
  • 1 tbsp extra virgin olive oil 
  • 1 medium yellow onion (diced) 
  • 5 large garlic cloves (minced)
  • 4 cups vegetable broth
  • 16 oz fettuccine 
  • 4 tsp cornstarch 
  • 2 tbsp water (to mix with cornstarch) 
  • 1 tbsp salt
  • 1 tsp black pepper 
  • 1/2 cup fresh parsley (to garnish) 

Instructions

  • Using a high speed blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick, crumbly clump of almond pulp remains. Set aside the silky-smooth almond cream and discard the pulp (or save for another recipe.)
    *NOTE: If you don't have a high speed blender to make the almond milk, you can blend 1/4 cup of raw almond butter with the 3 cups of water. No straining required. 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant. Add the vegetable broth and homemade almond milk, increase the heat to medium-high and bring to a boil. 

  • Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This should take 9 to 12 minutes, but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan. 

  • While the pasta is cooking, mix the cornstarch and 2 tbsp of water in a small bowl until the corn starch dissolves. 

  • Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes until the sauce starts to thicken. 

  • Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken.

  • If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes - but keep in mind that the sauce will continue to thicken with time. Plate the pasta and garnish with the cracked black pepper and parsley.

Credit: The Friendly Vegan Cookbook

Love this article? Catch more of Megan Evans on Morning Blend: Extra Shot, weekdays at 11 a.m.

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