Vegan Eggplant Alfredo Fettuccine

Vegan Eggplant Alfredo Fettuccine

Vegan + Gluten-Free

Serves 4


Fettuccine + Sauce

  • 1 pack Brown Rice gluten-free fettuccine
  • 1 C of raw cashew (soaked 1-2 hours)
  • ½ C of olive oil
  • ¼ C regular soy milk
  • juice of ½ lemon
  • ½ tsp of lemon zest
  • 2-3 cloves of garlic
  • 1 stem of fresh rosemary
  • 4-5 leaves of fresh basil
  • 2-3 medium sized eggplants
  • 1 Tbsp olive oil
  • ½ C raw cashew (not soaked)
  • ½ tsp sea salt
  • 1 stem of rosemary
  • ½ tsp of lemon zest
  • a few dashes of cracked black pepper
  • fresh basil
  • green onion

(If you don’t mind gluten then use regular fettuccine)

Roasted Egg Plant



Follow directions closely for Brown Rice gluten-free fettuccine to avoid pasta sticking together. You can also substitute with regular fettuccine. When done rinse under cold water, add olive oil, set aside. For the sauce: vitamix soaked cashews, olive oil, soy milk, lemon, zest, garlic, 1 stem of rosemary, and the basil until smooth consistency (add water if too thick). Optional: cook fettuccine sauce for 5 minutes if you prefer a hot dish. Roasted Egg Plant: Slice eggplants in half, then cut roughly ¼” slices. Marinate with olive oil, crushed garlic and rosemary, crushed cashew (you can use a coffee grinder until grainy consistency), lemon zest, salt and black pepper. Place on a tray with parchment paper, spread eggplant, bake for 10-15 min at 350 degrees, then broil for 5-10 min. Watch closely to prevent burning. Leave in the oven for few more min for increased caramelization and crispiness. Mix in sauce with fettuccine, add crispy roasted eggplant last, garnish with diced green onion, fresh basil, cracked pepper. Enjoy!


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