Vegan Fettuccine Alfredo
Creamy, comforting, and entirely plant-based, this Vegan Fettuccine Alfredo takes the classic Italian dish to a whole new level! Made with a luscious, dairy-free cashew cream sauce infused with the rich flavors of sautéed garlic, nutritional yeast, and a hint of lemon, this recipe delivers all the velvety indulgence of traditional Alfredo without any heavy cream or cheese. Perfectly cooked fettuccine is tossed in the silky sauce, then garnished with fresh parsley for a vibrant finishing touch. Ready in just 35 minutes, this easy vegan pasta recipe is ideal for weeknight dinners or serving at your next dinner party. Whether you’re a longtime vegan or simply looking for a healthier twist on a classic, this Vegan Fettuccine Alfredo is sure to impress!
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Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Raw cashews
- 1.5 cups Water
- 0.25 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
1. Begin by soaking the raw cashews in hot water for at least 15 minutes to soften. While they are soaking, proceed with the other steps.
Step 2
2. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Step 3
3. In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Step 4
4. Drain the soaked cashews thoroughly and place them in a blender along with sautéed garlic, water, nutritional yeast, lemon juice, salt, black pepper, and almond milk.
Step 5
5. Blend the mixture on high speed until it becomes creamy and smooth. This might take a minute or two depending on your blender.
Step 6
6. Transfer the blended sauce into a medium saucepan and heat it over low heat. Stir frequently and adjust the seasoning as needed. Allow the sauce to thicken slightly, which should take about 3-5 minutes.
Step 7
7. Combine the cooked fettuccine pasta with the Alfredo sauce in the saucepan. Toss well to ensure all the pasta is coated with the sauce.
Step 8
8. Serve the Vegan Fettuccine Alfredo warm, garnished with freshly chopped parsley for a pop of color and extra flavor.
Nutrition Facts
| Serving size | (1019.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2156.3 |
| Total Fat 85.0g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2467.2mg | 0% |
| Total Carbohydrate 294.4g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 19.8g | |
| Protein 67.5g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 312.2mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 1022.5mg | 0% |
Source of Calories