Vegan Fettuccine Alfredo

Creamy, rich, dairy-free and soy-free, this vegan fettuccine alfredo is comfort food at its finest. Made with soaked cashews, nutritional yeast and a touch of miso for extra depth, it delivers all the velvety goodness of traditional alfredo without the heavy cream.

Course Main

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

12 oz fettuccine pasta
1 ½ cup soaked cashews
1 ½ cup unsweetened plant-based milk
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon miso paste optional
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
2 tablespoons vegan butter

Instructions

Cook pasta according to package instructions. Reserve about ¼ cup of pasta water before draining.
In a blender, blend soaked cashews, plant milk, nutritional yeast, lemon juice, miso, garlic, salt, pepper and nutmeg until smooth.
Heat vegan butter in a pan over medium heat. Pour in the blended sauce and simmer for 3-5 minutes, stirring constantly. If it’s too thick, add pasta water a little at a time.
Toss in the cooked fettuccine, mixing well to coat. Adjust seasoning as needed. Serve with vegan parmesan, fresh parsley and black pepper on top!

Nutrition