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.
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
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!
