Description
This creamy and delicious Vegan Alfredo Sauce paired with fettuccine is a perfect plant-based twist on a classic Italian favorite. Made with wholesome ingredients like cashews, garlic, and nutritional yeast, this sauce delivers rich, cheesy flavor without any dairy. Ideal for a quick weeknight meal or entertaining, this Alfredo pasta is comforting, satisfying, and easy to customize with your favorite vegetables or protein substitutes.
Ingredients
Sauce Ingredients
- 1 cup raw cashews, soaked for 2 hours or boiled for 10 minutes
- 1 1/4 cups unsweetened almond milk (or other plant-based milk)
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Pasta Ingredients
- 12 ounces fettuccine pasta (use gluten-free if desired)
- Salt, for pasta water
Instructions
- Prepare Cashews: Soak the raw cashews in hot water for at least 2 hours or boil them for 10 minutes to soften. Drain and set aside before blending.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Sauté Garlic: In a skillet, heat olive oil on medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned to develop flavor for the sauce base.
- Blend Sauce: In a high-speed blender, combine soaked cashews, almond milk, sautéed garlic with olive oil, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until very smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine Pasta and Sauce: Return cooked fettuccine to the pot or a large pan over low heat. Pour the vegan Alfredo sauce over the pasta and gently toss to coat evenly. Warm through for 1-2 minutes without boiling to avoid curdling.
- Serve: Plate the fettuccine alfredo immediately. Garnish with fresh parsley or vegan parmesan if desired and enjoy your creamy, dairy-free Alfredo pasta!
Notes
- Soaking cashews overnight improves creaminess but quick boil for 10 minutes works well for faster prep.
- Adjust the consistency of the sauce with reserved pasta water to your preference.
- Add sautéed mushrooms, spinach, or peas to the pasta for added nutrition and flavor.
- Store leftover sauce separately in an airtight container in the fridge for up to 4 days.
- Reheat sauce gently on low heat with a splash of plant milk to prevent thinning.
