Christmas Fettuccine (Vegan Fettuccine Alfredo)

Preheat the oven to 400°F. Cut off about ¼ – inch of the garlic head to expose the top of the clove. Place the head on a piece of foil cut side up. Drizzle on the avocado oil, followed by a sprinkle of the kosher salt and pepper. Wrap the garlic loosely with foil and roast on the middle rack of the oven until soft and golden brown, 40 to 45 minutes.

Next, soak the cashews in boiling hot water while the garlic is roasting. Drain, rinse, and set aside.

Cook the noodles until in a large pot of salted water until al dente, according to package directions. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

Place the roasted garlic in a high-powered blender along with the cashews, non-dairy milk, nutritional yeast, miso paste, bouillon cube and nutmeg, and pulse until completely smoot. Taste and adjust seasonings, if necessary.

Meanwhile, melt the butter in a large sauté pan over medium heat. Once the butter is melted, add the garlic and season with a pinch of salt and pepper. Cook, stirring often, until garlic is fragrant, 1 to 2 minutes.

Reduce the heat to medium low and pour in the creamy cashew sauce. Working in small batches, sprinkle in the parmesan cheese while stirring until it starts to melt throughout. Continue adding the parmesan in batches while stirring until it is melted into the sauce. If you notice the sauce becomes too thick, feel free to add a couple tablespoons of pasta water until you reach your desired consistency (I use about 4 to 6 tablespoons) If you want, you can use an immersion blender to quickly pulse the sauce so it’s extra creamy!

Reduce the heat to low and add the pasta noodles, tossing well to ensure they’re coated in the sauce. Taste and adjust seasonings, if necessary. Serve immediately with fresh parmesan and fresh parsley, and enjoy!