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    Home » Food and Drink » Entrees

    Dairy-Free Fettuccine Alfredo

    Published: Jan 20, 2021 · Modified: Feb 1, 2021 by Jenna Urben · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This delicious homemade dairy-free fettuccine alfredo sauce recipe is perfect for pasta night! It's vegan, plant-based, oil-free, non-dairy, egg-free, and gluten-free.

    My dairy-free alfredo sauce is rich, creamy, and comforting. Sure to become a family favorite and work its way into your dinner rotation!

    We get the creaminess of the vegan alfredo sauce from soaked raw cashews and optional reserved pasta water. If you don't have any pasta water on hand, any plant-based milk will do the trick!

    If you follow my recipes, you know how against cashew-based sauces I used to be. I promise y'all, they're worth it! The velvety, silky smooth consistency is unmatched. Perfect for vegan fettuccine alfredo!

    You have to give it a try for yourself. My homemade vegan skillet queso, dairy-free beer cheese dip, vegan ranch dressing, and mac n cheese recipes are perfect examples!

    Dairy-Free Fettuccine Alfredo FAQ

    How long do the cashews need to soak? I really recommend letting the raw cashews soak overnight. To soften, they need about 6-8 hours. If you're short on time, toss them in a bowl covered with water and microwave for a few minutes.

    Can this recipe be made gluten-free? Absolutely! It's naturally a gluten-free alfredo sauce, just use your favorite allergy-friendly fettuccine pasta.

    How do I store leftovers? Store the alfredo sauce in the fridge for up to 5 days or freeze for up to 2 months.

    Any tips for reheating? The sauce will thicken up a bit as it's stored, so you may need to add a splash of dairy-free milk or water when reheating.

    Want more creamy dairy-free pasta recipes? Check these out next:

    • Easy Vegan Vodka Sauce (No Cashews)
    • 30-Minute Asparagus Hummus Pasta
    • One-Pot Red Lentil Pasta

    Homemade Vegan Alfredo Sauce Recipe Video

    Grab your blender or food processor and let's get cooking! This recipe comes together in just minutes. Watch how I make it in this quick video below!

    I hope you enjoy this homemade dairy free alfredo sauce recipe as much as we do! It’s savory, hearty, and blends together in no time! If you give it a try, please share a photo with me over on Instagram.

    Dairy-Free Fettuccine Alfredo

    This delicious homemade dairy-free fettuccine alfredo sauce recipe is perfect for pasta night! It's vegan, plant-based, oil-free, non-dairy, egg-free, and gluten-free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Cook Time 15 mins
    Course Main Course
    Servings 4 servings

    Ingredients
      

    • 1 cup raw cashews soaked overnight, drained, and rinsed
    • 1 cup water
    • ½ cup diced onion
    • 3 garlic cloves peeled
    • 2 tablespoons nutritional yeast
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon dried rosemary
    • 16 ounces pasta
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Cook pasta according to package directions. Once cooked al dente, drain it and return to pot, then set aside. I suggest reserving about 2 cups of pasta water.
    • Add softened cashews, water, onion, garlic, lemon juice, nutritional yeast, salt, pepper, and rosemary to a blender or food processor. Blend until completely smooth.
    • For a looser sauce, thin with reserved pasta water or plain unsweetened dairy-free milk, ½ cup at a time, until desired consistency is reached.
    • Pour the sauce over the cooked pasta and stir to combine. Taste and adjust seasoning, if needed. Serve immediately and enjoy!
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

    More Easy Dairy Free Recipes

    • Ground Beef Sliders
    • Vegan Mac and Cheese without Cashews
    • Egg Free Tuna Salad
    • Buffalo Tofu Nuggets

    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

    Reader Interactions

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    1. April

      November 15, 2021 at 6:15 pm

      How many hours do you soak the cashews?

      Reply
      • Jenna Urben

        November 19, 2021 at 10:01 am

        Hi April! I recommend letting the raw cashews soak in water overnight, 6-8 hours typically yields the best results. If you're short on time, toss them in a bowl covered with water and microwave for a few minutes. You just want them to be very soft so they blend easily for a silky smooth sauce.

        Reply
    2. Krysten Quiles

      January 21, 2021 at 8:37 am

      5 stars
      YUM, I am absolutely salivating over this recipe!

      Reply
      • Jenna | The Urben Life

        January 21, 2021 at 9:11 am

        Ah hope you love it as much as we do 🙂 Enjoy!

        Reply

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