Fettuccine with vegan alfredo sauce, featuring cashews, nutritional yeast, and white wine. Delicious crowd-pleaser!
Add the cashews, water, white wine, nutritional yeast, teff flour, sea salt, onion, garlic, and 1/4 cup olive oil to a blender. Blend on highest setting until smooth.
Put the kale in a bowl, add 1 tbsp of olive oil, and massage oil onto the leaves.
Heat alfredo sauce over low heat until thick, about 5 minutes. Add a few pinches of sea salt to taste.
Once the pasta has been cooked and drained, return to pot and top with the kale. Pour the sauce over the pasta and kale, and mix well. Garnish with ground black pepper.