Description
This creamy vegan Alfredo sauce paired with fettuccine offers a rich, dairy-free alternative to the classic Italian dish. Made with wholesome ingredients like cashews and nutritional yeast, this sauce achieves a luscious texture and savory flavor without any animal products, perfect for a comforting, plant-based meal.
Ingredients
Vegan Alfredo Sauce
- 1 cup raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 1 1/2 cups unsweetened almond milk (or other plant-based milk)
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon nutmeg
Fettuccine
- 12 oz fettuccine pasta (gluten-free if desired)
- Water for boiling
- Salt for pasta water (about 1 tablespoon)
Instructions
- Prepare the cashews: Soak raw cashews in water for at least 4 hours or boil them for 10 minutes to soften. Drain and rinse before using to ensure a smooth sauce texture.
- Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, typically 8-12 minutes. Drain the pasta, reserving 1/2 cup of pasta water for the sauce.
- Blend the sauce: In a high-speed blender, combine the soaked cashews, plant-based milk, nutritional yeast, minced garlic, olive oil, lemon juice, onion powder, salt, pepper, and nutmeg (if using). Blend on high until completely smooth and creamy, about 1-2 minutes.
- Heat the sauce: Pour the blended sauce into a large skillet or saucepan over medium heat. Stir frequently, cooking for about 3-5 minutes until the sauce thickens slightly and is heated through. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Combine and serve: Add the drained fettuccine to the skillet with the sauce. Toss gently to coat the noodles evenly. Cook together for another minute to allow flavors to meld. Serve immediately, garnished with fresh parsley or vegan Parmesan if desired.
Notes
- Soaking the cashews ensures a creamy, smooth sauce texture without grit.
- You can substitute cashews with blanched almonds but cashews yield the creamiest result.
- Adjust salt and lemon juice to taste, balancing the sauce’s richness.
- Reserve pasta water to thin out the sauce and help it cling to noodles.
- This sauce can also be used with other types of pasta or as a dip for vegetables.
