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Vegan Fettuccine Alfredo Recipe

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3.8 from 5 reviews

A creamy and delicious Vegan Fettuccine Alfredo made with a rich cashew-based sauce blended with nutritional yeast, garlic, and miso for depth of flavor. This dairy-free take on the classic Italian dish is quick to prepare, nourishing, and perfect for a comforting weeknight meal.

Ingredients

Cashew Alfredo Sauce

  • 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 (basil, parsley, chives, etc.)

Instructions

  1. Soak Cashews: In a medium pot, bring 3 cups of water to a boil. Place the raw cashews in a bowl and pour the boiling water over them. Let the cashews soak for 20 minutes to soften. Then drain the water completely.
  2. Prepare Alfredo Sauce: Add the soaked cashews, non-dairy milk, nutritional yeast, garlic cloves, lemon juice, mellow white miso paste, onion powder, salt, and black pepper to a blender. Blend on high speed until the mixture becomes completely smooth and creamy, creating a rich vegan Alfredo sauce.
  3. Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta and return it to the pot to keep warm.
  4. Combine Pasta and Sauce: Pour the prepared cashew Alfredo sauce over the drained fettuccine. Gently toss the pasta with the sauce to coat evenly and warm through.
  5. Serve: Plate the creamy fettuccine Alfredo and garnish with freshly chopped herbs such as basil, parsley, or chives for a fresh, aromatic finish. Serve immediately and enjoy your vegan comfort meal!

Notes

  • Soaking the cashews is essential for a smooth sauce texture.
  • You can substitute almond milk with any other plant-based milk preferred.
  • Adjust the seasoning to taste, adding more salt or lemon juice if needed.
  • Ensure pasta is cooked al dente for best texture.
  • Use gluten-free or grain-free pasta to accommodate dietary restrictions.
  • Leftover sauce can be stored in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/vegan-fettuccine-alfredo-recipe/