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Vegan Fettuccine Alfredo Pasta

A dairy-free version of the classic Italian pasta dish that uses a creamy sauce made from cashews, almond milk, and nutritional yeast.

84% would make again

Under 30 minutes

Vegan Fettuccine Alfredo Pasta

Under 30 minutes

Ingredients

for 2 servings

  • 2 medium white potatoes
  • ¼ white onion
  • 1 tablespoon italian seasoning, blend of basil, oregano, rosemary, thyme, and black pepper
  • 1 teaspoon lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • 12 oz fettuccine pasta (340 g)
  • ½ cup raw cashew (115 g)
  • 1 teaspoon nutritional yeast, optional
  • ¼ teaspoon truffle oil, optional

Nutrition Info

  • Calories 1020
  • Fat 13g
  • Carbs 193g
  • Fiber 11g
  • Sugar 10g
  • Protein 32g

Estimated values based on one serving size.

Preparation

  1. Boil 4 cups (945 ml) of water in a small pot.
  2. Cut a quarter of an onion into cubes. Peel and chop the potatoes into ½ inch (1 cm) cubes.
  3. Add onion and potatoes to pot and boil for 10 minutes, or until soft.
  4. Remove potatoes and onion from the pot. Make sure to save the water.
  5. Begin cooking fettuccine pasta in a separate pot.
  6. In a blender, combine 1 cup (235ml) of the water used to boil the veggies, raw cashews, veggies, lemon juice, and seasonings. Blend until creamy. Add more of the boiling water if the mixture is too thick.
  7. Add salt to taste and garlic.
  8. NOTE: Adding 1 tsp of nutritional yeast, and ¼ tsp truffle oil will really make this dish pop with cheesy flavor!
  9. Pour the sauce over the cooked pasta and serve.
  10. Enjoy!
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Vegan Fettuccine Alfredo Pasta