(pre-soaked overnight or for about 4 hours)
or milk substitute of your choice
optional; can use almond milk instead
Earth Balance vegan butter
Pepper to taste
For the milk mixture:
Add the soaked cashews, almond milk, and veggie broth to a blender. Blend until the mixture is smooth and creamy.
For the white sauce:
In a saucepan, melt the vegan butter and slowly add the flour. Mix continuously.
Add the garlic, salt and pepper.
Slowly add the milk mixture to the white sauce and mix thoroughly until creamy. Add more almond milk for a lighter sauce.
For the fettuccine:
Follow the directions on the pasta's packaging.
Serve with mushrooms, tofu, spinach or other toppings of your choice. Enjoy!