Description
This Vegan Fettuccine Alfredo is a creamy, dairy-free twist on the classic Italian dish. Made with cashews, nutritional yeast, and a blend of flavorful seasonings, this plant-based recipe delivers a rich and satisfying sauce that’s perfect for a quick and hearty meal. Ready in just 30 minutes, it’s an ideal comfort food that’s both delicious and vegan-friendly.
Ingredients
Sauce Ingredients
- 1 1/4 cup raw cashews
- 1 cup non-dairy milk (such as almond milk)
- 1/3 cup nutritional yeast
- 4 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp mellow white miso paste
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
Pasta
- 10 oz fettuccine pasta (gluten-free or grain-free if needed)
Garnish
- Fresh herbs, for garnish (basil, parsley, chives, etc.)
Instructions
- Soak Cashews: In a medium pot, bring 3 cups of water to a boil. Place raw cashews in a bowl and pour the boiling water over them. Set aside and let soak for 20 minutes to soften. After soaking, drain the cashews thoroughly.
- Prepare Sauce: Add the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, mellow white miso paste, onion powder, salt, and black pepper into a blender. Blend on high speed until the mixture is completely smooth and creamy, creating a rich Alfredo sauce.
- Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and transfer it back into the pot for combining with the sauce.
- Toss Pasta and Sauce: Pour the prepared Alfredo sauce over the cooked pasta. Gently toss the pasta and sauce together to evenly coat and warm the noodles through.
- Serve: Plate the fettuccine Alfredo and garnish with fresh herbs such as basil, parsley, or chives to add aroma and a pop of color. Serve immediately and enjoy your creamy vegan meal!
Notes
- For best results, soak raw cashews in boiling water for at least 20 minutes to ensure a smooth sauce.
- You can use any non-dairy milk like almond, soy, or oat milk depending on your preference.
- Adjust seasoning to taste; you can add more lemon juice or nutritional yeast for tanginess or cheesiness respectively.
- Gluten-free or grain-free pasta works well to keep the dish allergen-friendly.
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
