Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Dairy-Free Fettuccine Alfredo Pasta Recipe
Indulge in a creamy and dairy-free fettuccine Alfredo pasta that is both healthy and satisfying, made with cashews, nutritional yeast, and aromatic spices.
Ingredients
Instructions
- In a medium heatproof bowl, pour the boiling water over the cashews and let them soak for 15 minutes. Afterward, carefully drain the water.
- 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.
- 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.
- Finish off the dish with a sprinkle of fresh parsley as a garnish.
- Sit back, relax, and savor the delightful flavors of this vegan cashew cream pasta!
Nutrition
| 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!
Be sure to check out these recipes as well:
- Vegan Middle Eastern Pita Salad (Fattoush Salad)
- Vegan Pumpkin Spice Coffee
- Vegan One-Pot Butternut Squash Pilaf
- Vegan Southwestern Veggie-Packed Tater Tot Casserole
- Vegan Vegetarian “Meat” Sauce
- Vegan Vegetarian Potstickers
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!