Vegan Fettuccine Alfredo with Lemon

Ingredients:

• 340 g fettuccine pasta (no eggs)
• 2 cups unsweetened soy or almond milk
• 110 g soy cream cheese
• 3 tablespoons blanched sliced ​​almonds
• 3 tbsp vegan nutritional yeast + extra for sprinkling*
• 1 teaspoon finely grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 0.5 cup chopped parsley leaves

Preparation:

1. Bring a large pot of water to a boil and cook the fettuccine pasta according to package directions. Drain, reserving 1 cup of the cooking water.
2. Combine soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon black pepper in a blender and blend until smooth.
3. In a large skillet over medium heat, heat the olive oil and garlic, stirring until the garlic begins to sizzle and soften, about 1 minute. Add the soy milk mixture and 1/2 cup of the pasta water, bring to a boil, and simmer until the sauce thickens, about 8 minutes. Remove from heat, add the fettuccine and parsley, and stir. Add more pasta water if the sauce is too thick.
4. Divide the pasta among four bowls and sprinkle each serving with nutritional yeast and freshly ground black pepper.
   
   
   Note *
   
   Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.