This is our take on the classic Fettuccine Alfredo! What makes it a little more special is the Grilled "Chicken" is made with tofu. The sauce is creamy, the tofu is charred and seasoned with aromatic blend of herbs.
*Total Time doesn't include Inactive Time (soaking cashews)
Prep Time20 minutesmins
Cook Time30 minutesmins
Inactive Time4 hourshrs
Total Time50 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: American, Italian Inspired, Vegan, American Inspired
Soak raw cashews in water for 4 hours. Drain and discard the soaking water.
In a high-speed blender (such as Vitamix), combine soaked cashews, 1 1/4 cup cold water, lemon juice, nutritional yeast, and salt. Blend until creamy and smooth (about 1 minute.) Set aside.
Slice a block of tofu into 3-4 rectangular pieces. Pat them dry with paper towel. Coat the marinated tofu with grapeseed oil (both sides.) Then season the tofu with salt and poultry seasoning. Massage gently and marinate for about 10 minutes at room temperature.
Start boiling water in a large pot for cooking fettucine.
Heat up a grill pan at medium-high heat. Cook them for 5 minutes on each side until nice grill marks are visible. Slice them into bite size pieces. Set aside.
In salted water, cook fettucine for 7-8 minutes or follow the instruction on the package. Reserve some pasta cooking water.
Meanwhile, heat up a frying pan at medium high heat. Add vegan butter and cook garlic for 1-2 minutes. Then add yellow onion and cook for 3-4 minutes until fragrant and onions are translucent.
Add white wine. Wait until alcohol evaporates. Mix well.
Turn down the heat to medium low, then add cashew cream. Add grated nutmeg, and season with black pepper (and salt if needed.) Stir gently and cook for 1-2 minutes just until cashew cream is warm. If it starts getting too thick, add a small amount of reserved pasta cooking water to keep the right consistency.
Drain the fettuccine and transfer to the cream sauce. Remove from the heat. Add more reserved pasta cooking water if it’s dry. Toss gently.
Serve it with the grilled “chicken.” Garnish with parsley. Sprinkle some vegan parmesan-style cheese (optional.)