Vegan Fettuccine Alfredo Bread Bowl

Ingredients:

For the Fettuccine Alfredo:

• 8 oz (225g) fettuccine pasta (use gluten-free pasta if needed)
• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup unsweetened almond milk (or any other plant-based milk)
• 3 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper
• Fresh parsley, chopped (for garnish)

For the Bread Bowl:

• 1 large round bread loaf (sourdough or any crusty bread)
• Olive oil (for brushing)

Instructions:

For the Bread Bowl:

1. Preheat your oven to 350°F (175°C).
2. Slice off the top of the bread loaf and hollow out the center, leaving about a 1-inch border around the edges. Save the bread you remove for dipping.
3. Brush the inside and outside of the bread loaf with olive oil.
4. Place the bread loaf on a baking sheet and bake for about 10-15 minutes, or until slightly crispy. Set aside.

For the Fettuccine Alfredo:

1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a blender, combine the soaked cashews, almond milk, minced garlic, nutritional yeast, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy.
3. In a large pan over medium heat, pour the cashew Alfredo sauce and heat until warmed through.
4. Add the cooked fettuccine to the sauce and toss until well coated.
5. Remove from heat.

Assembling the Bread Bowl:

1. Carefully pour the fettuccine Alfredo into the hollowed-out bread bowl.
2. Garnish with chopped fresh parsley.
3. Serve immediately, using the bread pieces you removed earlier for dipping into the Alfredo sauce.