Vegan Fettuccine Alfredo
Fettuccine tossed in a sauce made from blended cashews and roasted garlic delivers the rich, creamy result of a classic Alfredo without any dairy. The roasted garlic deepens the flavor considerably. Plan on about 35 minutes total for a weeknight dinner or a meal worth sharing.
Equipment
- 1 High-speed blender
- 1 Large pot
- 1 Large skillet or sauté pan
- 1 Fine mesh strainer (if soaking cashews traditionally)
Ingredients
For the Alfredo Sauce
- 1 cup raw cashews soaked in hot water for 20 minutes or overnight for creamier texture
- 1 ¼ cups unsweetened almond milk or other neutral plant milk
- 2 tablespoons nutritional yeast adds cheesy, umami flavor
- 3 cloves roasted garlic for a milder, sweet depth
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt or to taste
- ¼ teaspoon fresh ground black pepper adjust to taste
- 2 tablespoons vegan butter or olive oil for sautéing
For the Pasta
- 12 ounces fettuccine pasta use gluten-free if needed
- 1 tablespoon salt for the pasta water
Optional Garnish
- 2 tablespoons chopped parsley fresh, for color and freshness
- 1 teaspoon lemon zest for brightness
Instructions
- Soak the Cashews: Add raw cashews to hot water and soak for at least 20 minutes. If preparing in advance, soak overnight in cold water for an ultra-creamy texture. Drain before using.
- Roast the Garlic: Wrap 3 cloves of garlic in foil and roast in a 400°F (200°C) oven for 15-20 minutes until golden and tender. Let cool slightly before peeling.
- Cook the Pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
- Prepare the Sauce: In a high-speed blender, combine soaked cashews, almond milk, nutritional yeast, roasted garlic cloves, lemon juice, sea salt, and black pepper. Blend until completely smooth and creamy, about 1-2 minutes.
- Warm the Sauce: In a large skillet, melt vegan butter or heat olive oil over medium heat. Pour in the blended sauce and stir continuously until warm and slightly thickened, about 3-5 minutes. Add reserved pasta water gradually to adjust consistency if desired.
- Combine and Serve: Add cooked fettuccine directly into the warm sauce. Toss gently to coat the noodles thoroughly. Cook for 1-2 more minutes to let flavors meld.
- Garnish: Plate immediately and garnish with fresh chopped parsley and a sprinkle of lemon zest. Serve hot.
Notes
- If you don’t have roasted garlic, sauté minced garlic in vegan butter before adding the sauce to the pan for a sharper, more pungent flavor.
- For extra richness, stir in 1/4 cup of full-fat coconut milk or vegan cream at the end.
- Top with sautéed mushrooms or wilted spinach for a dynamic, restaurant-level entrée.
Nutrition
Calories: 586kcalCarbohydrates: 74gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 71mgSodium: 2205mgPotassium: 523mgFiber: 5gSugar: 4gVitamin A: 223IUVitamin C: 6mgCalcium: 145mgIron: 4mg
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