Vegan Fettuccine Alfredo with Shrimp
Indulge in a creamy, dairy-free twist on a classic favorite with this Vegan Fettuccine Alfredo with Shrimp recipe. Crafted with a rich and velvety cashew-based Alfredo sauce, this dish combines nutritional yeast, almond milk, and zesty lemon juice to deliver an umami-packed experience that's entirely plant-based. Tender fettuccine noodles are coated in the silky sauce and complemented by savory vegan shrimp, kissed with garlic and seared to perfection. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a stunning finish, and enjoy a decadent vegan meal that’s both comforting and full of flavor. Keywords: vegan fettuccine alfredo, dairy-free Alfredo sauce, plant-based shrimp recipe, vegan pasta dinner.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 1 cup raw cashews
- 1 cup water
- 1.5 cups unsweetened almond milk
- 0.25 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegan butter
- 8 ounces vegan shrimp
- 1 tablespoon olive oil
- 3 cloves minced garlic
- 2 tablespoons fresh parsley
Instructions
Start by soaking the raw cashews in hot water for at least 15 minutes. This will help soften them for blending.
While the cashews soak, bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
In a blender, combine the soaked cashews (drained), 1 cup of water, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as necessary and set the sauce aside.
In a large skillet over medium heat, melt the vegan butter and add the vegan shrimp. Sauté for 4-5 minutes, or until the shrimp are cooked through and have a nice sear. Remove the shrimp from the skillet and set aside.
In the same skillet, add olive oil and minced garlic. Sauté the garlic for about 1 minute until fragrant.
Pour the blended cashew Alfredo sauce into the skillet with the garlic. Stir and cook for about 3-5 minutes, or until the sauce has thickened slightly.
Add the cooked fettuccine pasta to the sauce in the skillet and toss until the pasta is well coated with the sauce.
Return the vegan shrimp to the skillet and gently toss to combine everything well.
Serve the vegan fettuccine Alfredo immediately, garnished with chopped fresh parsley, and enjoy!
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 450 mg | 10% | |
*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.
