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Dairy-Free Fettuccine Alfredo Pasta

by Merle O'Neal • from the video 4 Creamy Dairy-Free Pastas

Inspired by simpleveganblog.com

Ingredients

for 2 servings

  • 3 ¾ cups
    water (900 mL)
  • 2 cups
    cashews (260 g)
  • ¾ cup
    water (180 mL)
  • ½ medium onion, diced
  • 3 tablespoons
    nutritional yeast
  • 3 cloves garlic
  • 1 teaspoon
    dried rosemary
  • 1 teaspoon
    pepper
  • 1 teaspoon
    salt
  • 1 teaspoon
    lemon juice
  • 1 box fettuccine pasta, cooked
  • fresh parsley, chopped

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Preparation

Under 30 min

  1. In a small saucepan, boil 3 cups (720 ml) of water. Pour the water over cashews and allow to sit for 15 minutes then drain in a colander.
  2. In a blender or food processor combine cashews, ¾ cup (180 ml) water, onion nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
  3. Pour mixture over cooked pasta and stir.
  4. Garnish with parsley.
  5. Enjoy!
 

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