Solo Low-carb plant based fettuccini Alfredo (ish)

Jenna Shepard @jbird2021

I’m always looking for meals to fit my food allergies and my recent dive into adding keto to my regimen has inspired my concoctions to a new level! This one is definitely one my new faves!!

Jenna Shepard @jbird2021

I’m always looking for meals to fit my food allergies and my recent dive into adding keto to my regimen has inspired my concoctions to a new level! This one is definitely one my new faves!!

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Ingredients

30 mins

1 person

18 pcscashews
4 ozhealthy noodles
2-3 ozPortabella mushrooms
5-7broccoli florets
1 tsp(approximately) Avocado oil
1/2 tspgarlic powder
1/2 oznutritional yeast
2 TBLMiyoko’s vegan butter
Pepper to taste

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Steps

30 mins

1

Preheat oven to 425
2

Top frozen broccoli with avocado oil and bake approximately 20 min. With fresh broccoli reduce cook time as needed. I usually make more broccoli from a previous dinner and I am able to skip this step.
3

Soak cashews in water for 10 minutes (can soak longer if prefer a smooth texture but I like the crunchies with a short soak time)
4

Add 1 TBL of butter to pot. Add sliced mushrooms and garlic powered (fresh garlic can also be used). Sauté for approx 10 min.
5

Blend cashews with some water- enough water to cover the cashews. I leave the texture crunchy.
6

Add broccoli, cashew “milk crunchies”, and broccoli to pot. Stir then add additional 1 TBL butter and 1/2 oz nutritional yeast.
7

Add ground pepper to taste then serve.