Try this amazing vegan fettuccine alfredo recipe! It’s indulgently creamy, rich in flavor, and made with a cashew-based alfredo sauce. The sauce combines wholesome ingredients like nutritional yeast, lemon juice, and almond milk for the perfect balance. This simple, quick recipe comes together in 30 minutes or less, and you’d never know it’s completely dairy-free, oil-free, and soy-free!
INGREDIENTS
- 1 ¼ cups raw cashews
- 1 cup non-dairy milk (such as almond milk)
- ⅓ cup nutritional yeast
- 4 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp mellow white miso paste
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 10 oz fettuccine pasta (use gluten-free or grain-free if preferred)
- Fresh herbs for garnish (basil, parsley, chives, etc.)
INSTRUCTIONS
- Bring 3 cups of water to a boil in a medium pot.
- Place raw cashews in a bowl and pour the boiling water over them. Let them soak for 20 minutes, then drain.
- In a blender, combine the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, miso paste, onion powder, salt, and black pepper. Blend on high until smooth and creamy.
- Cook the pasta according to the package instructions. Once done, drain the water and return the pasta to the pot.
- Pour the prepared alfredo sauce over the pasta and gently toss to combine and warm.
- Serve your fettuccine alfredo with fresh herbs like basil or parsley. Enjoy!
NOTES
- Pasta: Fettuccine is recommended, but you can use any pasta variety. For gluten-free or grain-free options, feel free to swap as needed.
- Storage: Store the cashew alfredo sauce and pasta separately for the best results. Keep the sauce in a sealed container or mason jar in the refrigerator for 3-5 days. When ready to eat, cook your pasta and combine it with the sauce in the pot, heating until warm.
