VEGAN Fettuccine Alfredo | Interview and Cooking with Dawson Watkins from Eat More Plants
2735 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
My name is Dawson Watkins. I am a rising vegan YouTuber inspiring people to adopt a plant-based lifestyle and go vegan. I'm a southern chef, born and raised in Texas. I've been cooking my whole life but really started taking it more seriously about 3 years ago. I'm known for cooking massive vegan feasts. I veganize dishes from all over the world: Indian, Thai, Chinese, Korean, Italian, Vietnamese, Japanese, Jamaican, Mediterranean, Mexican, Cajun, Southern Comfort Food, you name it! My goal is to be one of the top vegan YouTubers and top vegan chefs in the world.
My new year's resolution is to shift from processed oil to whole food fat sources like nuts and avocado. I will be documenting this on my channel and have even started an Oil-Free playlist dedicated to Oil-Free recipes. You can find me here...
YouTube: eat more plants https://www.youtube.com/c/eatmoreplants/featured
Instagram: eatmoreplantsofficial
Facebook: Eat More Plants
The Eat More Plants Official Oil-Free Fettuccine Alfredo w/ Blackened Oyster Mushrooms + Cashew Parmesan
(serves 2)
Vegan Parmesan
1/2 cup Cashews
3 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Salt
Alfredo Sauce
1/2 cup Scallions, chopped
3 tbsp Garlic, minced
Cashew Cream (1 1/2 cups Veg Stock + 1 cups Cashews, blended)
2 tbsp Lemon Juice
1 tsp Salt (if you prefer like less salt, use less!)
1/2 tsp Black Pepper
then salt and pepper to taste
garnish with fresh parsley and your homemade vegan parmesan
8 oz package Fettuccine Pasta (1/2 package)
Blackened Mushrooms
1/2 lb Oyster Mushrooms
Season with Cajun Seasoning and Blackening Seasoning, to taste (if you prefer less salt, use less!)
2 tbsp Veg Stock
1 tbsp Lemon Juice
1 tbsp fresh chopped Parsley
Recipe is original. I know you won't, but I have to ask please do not use this recipe in any cookbooks or publish for profit without permission from me, as I plan to release my own cookbook one day!