Vegan Classic Fettuccine Alfredo
Indulge in the creamy decadence of this *Vegan Classic Fettuccine Alfredo*, a plant-based twist on the beloved Italian favorite. This recipe relies on protein-rich raw cashews and unsweetened almond milk to create a velvety sauce that mimics the rich texture of traditional Alfredo, all without dairy. Nutritional yeast adds a savory umami boost, while fresh garlic and a splash of lemon juice bring a bright, aromatic depth to the dish. Perfectly cooked fettuccine is coated in the luscious sauce and finished with a sprinkle of fresh parsley for a restaurant-worthy presentation. Ready in just 35 minutes and simple to prepare, this dairy-free pasta dish is ideal for weeknight dinners or special occasions. Whether you're vegan, lactose-intolerant, or simply craving a lighter Alfredo, this recipe is guaranteed to satisfy. Perfect keywords: vegan Alfredo, dairy-free pasta, creamy vegan fettuccine, plant-based Italian recipes.
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Recipe Information
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)
Instructions
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.
Cook the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic powder, lemon juice, salt, and pepper. Blend until completely smooth and creamy.
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.
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.
Add the cooked fettuccine to the skillet and gently toss it with the sauce until the pasta is well coated.
Serve the vegan fettuccine Alfredo hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 21.6 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 807 mg | 62% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1573 mg | 33% | |
*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.
