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Dairy-Free Fettuccine Alfredo Pasta

by Merle O'Neal featured in 4 Creamy Dairy-Free Pastas

Under 30 min

Inspired by simpleveganblog.com

Under 30 min

Ingredients

for 2 servings

  • 1 cup
    cashews
  • 3 cups
    boiling water
  • ¾ cup
    water
  • ½ medium onion, diced
  • 3 tablespoons
    nutritional yeast
  • 3 cloves garlic
  • 1 teaspoon
    dried rosemary
  • 1 teaspoon
    pepper
  • 1 teaspoon
    salt
  • 1 teaspoon
    lemon juice
  • 1 box fettuccine pasta, cooked
  • fresh parsley, chopped
    Calories 470
    Fat 21g
    Carbs 55g
    Fiber 5g
    Sugar 6g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
  2. In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
  3. Pour the sauce over the cooked pasta and toss to coat.
  4. Garnish with parsley.
  5. Enjoy!
 

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