Solo Low-carb plant based fettuccini Alfredo (ish)
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!!
Solo Low-carb plant based fettuccini Alfredo (ish)
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!!
Cooking Instructions
- 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.
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