Vegan Fettuccine Alfredo
Indulge in the creamy, comforting goodness of Vegan Fettuccine Alfredo, a plant-based twist on the classic Italian favorite. This recipe swaps traditional dairy ingredients for a velvety cashew-based Alfredo sauce, blended to perfection with nutritional yeast, lemon juice, and almond milk for a rich, cheesy flavor and silky texture. Sautéed garlic and fresh parsley elevate each bite, while fettuccine pasta provides the perfect canvas for the decadently creamy sauce. Ready in just 35 minutes, this vegan pasta dish is quick, wholesome, and ideal for weeknight dinners or special occasions. Perfect for vegan food lovers and those seeking a dairy-free alternative, this recipe is sure to become a household favorite.
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Recipe Information
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
Instructions
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.
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.
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.
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.
5. Blend the mixture on high speed until it becomes creamy and smooth. This might take a minute or two depending on your blender.
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.
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.
8. Serve the Vegan Fettuccine Alfredo warm, garnished with freshly chopped parsley for a pop of color and extra flavor.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2073 mg | 90% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 21.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1575 mg | 34% | |
*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.
