Cashews soaked for 4+ hours break down into the exact protein structure that mimics heavy cream's fat molecules.
Vegan Fettuccine Alfredo
Indulge in a bowl of our creamy vegan fettuccine Alfredo, where velvety cashew cream meets perfectly cooked pasta for a dish that’s pure comfort! With a hint of garlic and a sprinkle of nutritional yeast, this plant-based delight will have your taste buds dancing with joy. Dive into this luscious meal that proves you can enjoy rich flavors without any dairy!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This plant-based rebellion against Rome's butter-and-Parmigiano empire was birthed in 1970s California when hippie cooks discovered that cashews—originally from Brazil but perfected by Portuguese traders in Goa—could mimic dairy's silky texture through pure mechanical wizardry, creating Italy's most controversial pasta sauce since someone first suggested pineapple belonged on pizza.
Regional Twist
In Bologna, traditionalists grudgingly add soaked cashews to their ragù base alongside the usual soffritto, creating a creamy Bolognese that maintains the meat but ditches the dairy completely.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) cashews
- 1 lb (454 g) fettuccine pasta
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- nutritional yeast (to taste)
- pepper (to taste)
- salt (to taste)
- 1 cup (237 ml) water
👨🍳 Instructions
- 1
Soak the cashews in water for at least 2 hours or overnight.
- 2
Drain and rinse the cashews, then add them to a blender with water, nutritional yeast, garlic, salt, and pepper.
- 3
Blend until smooth and creamy.
- 4
Cook the fettuccine pasta according to package instructions.
- 5
Drain the pasta and pour the creamy sauce over it, mixing well.
- 6
Serve immediately and enjoy!
💡 Pro Tips
- ✓Soak cashews in 140°F water for 15-20 minutes instead of cold water for 2+ hours - hot water breaks down cellulose faster and creates a silkier sauce texture.timing140°F for 15-20 minutes
- ✓Use a 3:1 ratio of soaking water to cashews by weight, then blend with only 1/3 of that water initially to achieve proper emulsification before thinning.technique3:1 ratio
- ✓Reserve 1/2 cup starchy pasta water before draining - its 2-3% starch content helps bind the cashew cream to the pasta and prevents separation.ingredient2-3% starch content
- ✓Blend cashew mixture for 90+ seconds in a high-speed blender to break down cashew proteins completely - under-blending leaves a gritty texture that won't improve with heating.equipment90+ seconds
- ✓Add nutritional yeast gradually while blending and taste after each tablespoon - its glutamic acid content provides umami but becomes bitter above 3-4 tablespoons per cup of cashews.ingredient3-4 tablespoons maximum
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Cashews soaked for 4+ hours break down into the exact protein structure that mimics heavy cream's fat molecules.
Vegan Fettuccine Alfredo
Indulge in a bowl of our creamy vegan fettuccine Alfredo, where velvety cashew cream meets perfectly cooked pasta for a dish that’s pure comfort! With a hint of garlic and a sprinkle of nutritional yeast, this plant-based delight will have your taste buds dancing with joy. Dive into this luscious meal that proves you can enjoy rich flavors without any dairy!
The Story
This plant-based rebellion against Rome's butter-and-Parmigiano empire was birthed in 1970s California when hippie cooks discovered that cashews—originally from Brazil but perfected by Portuguese traders in Goa—could mimic dairy's silky texture through pure mechanical wizardry, creating Italy's most controversial pasta sauce since someone first suggested pineapple belonged on pizza.
Regional Twist
In Bologna, traditionalists grudgingly add soaked cashews to their ragù base alongside the usual soffritto, creating a creamy Bolognese that maintains the meat but ditches the dairy completely.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 cup (237 ml) cashews
- 1 lb (454 g) fettuccine pasta
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- nutritional yeast (to taste)
- pepper (to taste)
- salt (to taste)
- 1 cup (237 ml) water
👨🍳 Instructions
- 1
Soak the cashews in water for at least 2 hours or overnight.
- 2
Drain and rinse the cashews, then add them to a blender with water, nutritional yeast, garlic, salt, and pepper.
- 3
Blend until smooth and creamy.
- 4
Cook the fettuccine pasta according to package instructions.
- 5
Drain the pasta and pour the creamy sauce over it, mixing well.
- 6
Serve immediately and enjoy!
💡 Pro Tips
- ✓Soak cashews in 140°F water for 15-20 minutes instead of cold water for 2+ hours - hot water breaks down cellulose faster and creates a silkier sauce texture.timing140°F for 15-20 minutes
- ✓Use a 3:1 ratio of soaking water to cashews by weight, then blend with only 1/3 of that water initially to achieve proper emulsification before thinning.technique3:1 ratio
- ✓Reserve 1/2 cup starchy pasta water before draining - its 2-3% starch content helps bind the cashew cream to the pasta and prevents separation.ingredient2-3% starch content
- ✓Blend cashew mixture for 90+ seconds in a high-speed blender to break down cashew proteins completely - under-blending leaves a gritty texture that won't improve with heating.equipment90+ seconds
- ✓Add nutritional yeast gradually while blending and taste after each tablespoon - its glutamic acid content provides umami but becomes bitter above 3-4 tablespoons per cup of cashews.ingredient3-4 tablespoons maximum