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
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1 cup cashews
- •1 lb fettuccine pasta
- •2 cloves garlic
- •2 tablespoons nutritional yeast
Pantry Items
Amounts also listed in instructions below
- •Pepper
- •Salt
- •1 cup 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 the cashews overnight to save time on the day of cooking.
- ✓Use a high-speed blender for a smoother, creamier sauce.
- ✓If you don't have nutritional yeast, you can substitute with a vegan cheese alternative.
- ✓Reserve some pasta water before draining; it can help adjust the sauce consistency later.