Vegan Dairy-Free Fettuccine Alfredo Pasta

Vegan Dairy-Free Fettuccine Alfredo Pasta Recipe

Rating: 4.3 based on 449 votes.

Indulge in a creamy and dairy-free fettuccine Alfredo pasta that is both healthy and satisfying, made with cashews, nutritional yeast, and aromatic spices.

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  1. In a medium heatproof bowl, pour the boiling water over the cashews and let them soak for 15 minutes. Afterward, carefully drain the water.
  2. Combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice in a blender or food processor. Blend the ingredients until a smooth sauce is formed.
  3. Gently pour the creamy sauce over the cooked pasta, ensuring that it covers each strand. Toss the pasta to evenly coat it with the sauce.
  4. Finish off the dish with a sprinkle of fresh parsley as a garnish.
  5. Sit back, relax, and savor the delightful flavors of this vegan cashew cream pasta!


Sugar 6 grams
Carbohydrates 56 grams
Fiber 5 grams
Protein 17 grams
Fat 21 grams
Calories 476 calories

This Vegan Dairy-Free Fettuccine Alfredo Pasta recipe is a simple, easy, and comforting dish that combines North American and Italian cuisines.

It is perfect for dinner or lunch, especially on busy weeknights.

Made with healthy, high-fiber ingredients, this recipe is dairy-free and vegan, suitable for those following a vegetarian or dairy-free diet.

With a cooking time under 30 minutes, this meal can be prepared quickly using only a blender and stove top.

So gather your colander, Pyrex, saucepan, spatula, tongs, wooden spoon, and liquid measuring cup, and get ready to enjoy a delicious and guilt-free pasta dish!

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