Zesty and Weedy Vegan Fettuccine Alfredo


This completely vegan recipe follows its creamy and delicious expectations. It’s a great way to spice up your taste buds with food that looks like a regular dinner but has a unique flair. This recipe for fettuccine alfredo is easy to prepare and serves as a great addition to a party or perhaps a pleasant evening.

Ingredients You’ll Need

12 ounces of egg-free fettuccine pasta

1 cup of canna milk (made with a non-dairy alternative)

1 cup of unsweetened non-dairy milk (soy, almond, coconut, etc.)

4 ounces of non-dairy cream cheese

1-2 teaspoons of lemon zest

3 tablespoons of nutritional yeast

3 tablespoons of sliced and blanched almonds

1-2 tablespoons of cannabis oil (or olive oil if you don’t want the extra cannabis)

½ cup of chopped fresh parsley

3 cloves of garlic finely chopped

Sea salt and freshly ground black pepper (to taste)

The Process

Bring a large pot of water to a boil, adding in the egg-free fettuccine pasta. Cook the pasta as per the package directions. Once finished, strain the pasta, but set aside 1-2 cups of the hot pasta water.

Mix the non-dairy milk, canna milk, non-dairy cream cheese, almonds, lemon zest, nutritional yeast, sea salt, and black pepper in a blender. Blend until smooth.

Add the cannabis oil (or olive oil) and the chopped garlic in a large skillet over medium heat. Stir the garlic until it turns soft and begins to brown and sizzle ever so slightly. In this same skillet, add the non-dairy cream sauce mixture you just blended and stir. Also, add ½ cup of the pasta water you set aside earlier. Stir again and bring to a simmer. The sauce should be thick and creamy (5-10 minutes is usually sufficient cooking time).

Once the sauce is ready, add the previously cooked pasta. If desired, top off with one more tablespoon of cannabis oil. If the sauce is too thick, stir in some more of the pasta water. Serve the tossed pasta in separate bowls and top off with some sea salt, cracked black pepper, and/or nutritional yeast.