Dairy-Free Fettuccine Alfredo

Indulge in the creamy decadence of Dairy-Free Fettuccine Alfredo, a plant-based twist on the classic Italian favorite. This recipe swaps traditional heavy cream and butter for a silky, cashew-based sauce, blended with nutritional yeast, lemon juice, and a hint of nutmeg for layers of savory, cheesy flavor—completely dairy-free! Perfectly al dente fettuccine is coated in this luscious sauce, brought to life with fragrant sautéed garlic and a touch of olive oil. This quick and easy dinner comes together in just 30 minutes, making it an ideal weeknight meal or elegant vegan option for entertaining. Garnished with fresh parsley, it’s a comforting, satisfying, and wholesome dish that even dairy-lovers will adore.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces Fettuccine pasta
• 1 cup Raw cashews
• 1.5 cups Water
• 2 tablespoons Olive oil
• 2 units Garlic cloves, minced
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons Parsley, chopped (optional for garnish)

Directions

Step 1

Start by soaking the raw cashews in hot water for about 10 minutes to soften them. This will make for a smoother sauce.

Step 2

While the cashews soak, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.

Step 3

In a blender, combine the soaked and drained cashews, 1.5 cups of fresh water, nutritional yeast, lemon juice, salt, black pepper, and nutmeg. Blend until very smooth and creamy. This is your dairy-free Alfredo sauce.

Step 4

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Step 5

Pour the blended sauce into the skillet with the garlic, stirring gently and bringing it to a low simmer. Cook the sauce for about 2-3 minutes, stirring occasionally. If the sauce becomes too thick, gradually add some of the reserved pasta cooking water until the desired consistency is reached.

Step 6

Add the cooked fettuccine to the skillet with the sauce, tossing well to coat all strands evenly. Allow pasta to warm through in the sauce for a couple of minutes.

Step 7

Serve the Dairy-Free Fettuccine Alfredo hot, garnished with freshly chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	(889.1g)

Amount per serving	% Daily Value*
Calories	2132.7

Total Fat 83.6g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 2389.9mg	0%
Total Carbohydrate 292.6g	0%
Dietary Fiber 17.4g	0%
Total Sugars 19.7g
Protein 66.4g	0%

Vitamin D 0IU	0%
Calcium 82.7mg	0%
Iron 8.6mg	0%
Potassium 905.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 12.1%

Carbs: 53.5%