Vegan Classic Fettuccine Alfredo

Indulge in the creamy goodness of Vegan Classic Fettuccine Alfredo, a plant-based twist on the beloved Italian classic that's as rich and satisfying as the original. This recipe swaps heavy cream and butter for a velvety sauce made from blended raw cashews, unsweetened almond milk, and nutritional yeast, creating a dairy-free delight that's packed with flavor. Sautéed garlic adds aromatic depth, while a touch of lemon juice brightens the dish. The silky sauce perfectly clings to tender fettuccine pasta, making every bite a luxurious experience. Quick and easy to prepare in just 35 minutes, this comforting, gluten-free-friendly meal is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and herbaceous flair, and savor a wholesome, guilt-free take on a timeless favorite. Vegan comfort food has never tasted this indulgent!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces Fettuccine pasta
• 1 cup Raw cashews
• 1.5 cups Unsweetened almond milk
• 1/4 cup Nutritional yeast
• 1 teaspoon Garlic powder
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 3 cloves Minced garlic
• 2 cups Water (for soaking cashews)

Directions

Step 1

Place the raw cashews in a bowl and cover with water. Let them soak for at least 2 hours or overnight for best results. Drain and rinse the soaked cashews before use.

Step 2

Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Step 3

In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic powder, lemon juice, salt, and pepper. Blend until completely smooth and creamy.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.

Step 5

Pour the blended cashew mixture into the skillet with the garlic. Cook the sauce, stirring frequently, for about 5 minutes or until it thickens slightly. If the sauce becomes too thick, you can add some of the reserved pasta cooking water to reach the desired consistency.

Step 6

Add the cooked fettuccine to the skillet and gently toss it with the sauce until the pasta is well coated.

Step 7

Serve the vegan fettuccine Alfredo hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(1387.0g)

Amount per serving	% Daily Value*
Calories	2206.2

Total Fat 88.1g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 2783.2mg	0%
Total Carbohydrate 297.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 19.9g
Protein 68.9g	0%

Vitamin D 131.8IU	0%
Calcium 702.9mg	0%
Iron 10.2mg	0%
Potassium 1123.2mg	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: 35.1%

Protein: 12.2%

Carbs: 52.7%