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CuisineEuropeanItalianPastaHigh-FiberMeal PrepStove TopBlenderFusionWeeknightLunchKid-FriendlyDinnerUnder 30 MinutesEasyVegetarianVeganHealthyDairy-FreeComfort FoodNorth American

Dairy-Free Fettuccine Alfredo Pasta

featured in 4 Creamy Dairy-Free Pastas

A creamy and satisfying pasta recipe made without dairy, featuring a cashew-based Alfredo sauce and tender fettuccine noodles.

Merle O'Neal
Tasty Team
87% would make again

Under 30 minutes

Dairy-Free Fettuccine Alfredo Pasta

Inspired by simpleveganblog.com

Under 30 minutes

Ingredients

for 2 servings

  • 1 cup cashews
  • 3 cups boiling water
  • ¾ cup water
  • 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

Nutrition Info

  • Calories 476
  • Fat 21g
  • Carbs 56g
  • Fiber 5g
  • Sugar 6g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
  2. In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
  3. Pour the sauce over the cooked pasta and toss to coat.
  4. Garnish with parsley.
  5. Enjoy!
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Related Recipes

Dairy-Free Fettuccine Alfredo Pasta

Inspired by simpleveganblog.com