Dairy-Free Fettuccine Alfredo
Indulge in creamy, luxurious comfort without the dairy with this Dairy-Free Fettuccine Alfredo recipe—a plant-based take on the classic Italian favorite! Featuring a velvety sauce made from soaked cashews, nutritional yeast, and a hint of nutmeg, this dish delivers all the rich, satisfying flavors of traditional Alfredo without the heavy cream or butter. Perfect for vegans or anyone seeking a healthier option, the combination of garlic-infused olive oil and tangy lemon juice adds depth and brightness to the sauce, while fresh parsley makes for a delightful garnish. With minimal prep time and simple ingredients, this easy dairy-free pasta recipe is a crowd-pleaser for weeknight dinners or special occasions. Serve it hot and watch as even the most skeptical taste testers swoon over its creamy goodness!
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Recipe Information
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)
Instructions
Start by soaking the raw cashews in hot water for about 10 minutes to soften them. This will make for a smoother sauce.
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.
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.
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.
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.
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.
Serve the Dairy-Free Fettuccine Alfredo hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.7 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 906 mg | 19% | |
*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.
