Dairy-Free Fettuccine Alfredo

Name: Dairy-Free Fettuccine Alfredo
Cook time: 15 min
Total time: 15 min
Cuisine: Italian, European
Ingredients: 1 cup raw cashews (soaked overnight, drained, and rinsed); 1 cup water; 1/2 cup diced onion; 3 garlic cloves (peeled); 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried rosemary; 16 ounces pasta

4 steps

Cook:15min

This delicious homemade dairy-free fettuccine alfredo sauce recipe is perfect for pasta night! It's vegan, plant-based, oil-free, non-dairy, egg-free, and gluten-free.

Updated at: Thu, 21 Nov 2024 12:27:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories652.4 kcal (33%)

Total Fat17.8 g (25%)

Carbs101.8 g (39%)

Sugars6.4 g (7%)

Protein22.9 g (46%)

Sodium601.3 mg (30%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupraw cashews

soaked overnight, drained, and rinsed

1 cupwater

½ cupdiced onion

3garlic cloves

peeled

2 tablespoonsnutritional yeast

1 tablespoonlemon juice

1 teaspoonsalt

¼ teaspoonblack pepper

¼ teaspoondried rosemary

16 ouncespasta

Instructions

Step 1

Cook pasta according to package directions. Once cooked al dente, drain it and return to pot, then set aside. I suggest reserving about 2 cups of pasta water.

Step 2

Add softened cashews, water, onion, garlic, lemon juice, nutritional yeast, salt, pepper, and rosemary to a blender or food processor. Blend until completely smooth.

Step 3

For a looser sauce, thin with reserved pasta water or plain unsweetened dairy-free milk, 1/2 cup at a time, until desired consistency is reached.

Step 4

Pour the sauce over the cooked pasta and stir to combine. Taste and adjust seasoning, if needed. Serve immediately and enjoy!

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