Dairy Free Fettuccine Alfredo

VEGANOSITY(5)
Erika Morales: "I soaked my cashews for 2 nights by mistake and t…" Read More
14Ingredients
3Hours
630Calories

Ingredients

US|METRIC
  • 16 ounces fettuccine
  • 1 1/2 cups raw cashews (soak in water overnight or boil in water for 10 to 15 minutes)
  • 15 ounces vegan yogurt
  • 1/2 cup soy milk (plant-based milk)
  • 1 lemon (juiced)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast flakes
  • 1/2 teaspoon oregano flakes (dried)
  • 1 tablespoon sea salt (+ 1 teaspoon, divided)
  • black pepper (to taste)
  • mushrooms (sauteed)
  • 1 cup fresh basil (chopped)
  • fresh parsley
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    NutritionView More

    630Calories
    Sodium60% DV1440mg
    Fat37% DV24g
    Protein41% DV21g
    Carbs29% DV87g
    Fiber24% DV6g
    Calories630Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol
    Sodium1440mg60%
    Potassium650mg19%
    Protein21g41%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate87g29%
    Dietary Fiber6g24%
    Sugars6g12%
    Vitamin A15%
    Vitamin C40%
    Calcium10%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Erika Morales 9 months ago
    I soaked my cashews for 2 nights by mistake and the sauce came out extra creamy - no additional liquid was needed. Great recipe, easy to make on a weeknight. There are quite a lot of servings so I'll probably be eating this for lunch tomorrow as well.
    Aletha O. 10 months ago
    I used one third less cashews and half the garlic to make a milder flavor for kids and think it turned out great. I did not have the yogurt, which didn't show up in the app version of the recipe, but didn't seem to make a difference to me.
    Lauren M. 10 months ago
    This was awesome! Like others said the sauce is very thick, so I thinned it out with vegetable broth (what I had open). I also added extra garlic, because I love garlic. I haven't had dairy in 7 months, and won't until my daughter is no longer breastfeeding, but I would absolutely make this sauce, even when I can have dairy again. Delicious, and much healthier than a traditional Alfredo sauce!
    João a year ago
    I skipped the basil because I didn't have it, only cooked the cashews for two hours, and used white mushrooms. I regret not cooking the cashews as much, the sauce was a bit too thick. (but reading other reviews, I realized it wasn’t just the cashews - it also needed more liquid) I also recommend to make salad as a side, as the pasta is a bit cloying.
    Britt 2 years ago
    Wow so good! I added more nutritional yeast and a bit more garlic: definitely a delicious alternative to dairy and could barley tell the difference. Either way it was great.
    Heather S. 2 years ago
    Surpringly good, my whole family enjoyed it.
    Andy G. 2 years ago
    Amazing! Tastes like the real alfredo flavor I've missed all these years being lactose intolerant I agree with the other reviewers that it ends up really thick if you don't add any liquid. I went with about 3/4 cup of almond milk plus another squeeze of lemon juice and 1/2 tablespoon of olive oil. The recipe makes a ton of sauce, great for a family or party, probably a little too much if it's just for you or just for two. In those cases, plan on making extra pasta or having some serious leftovers
    Yolanda Graham 2 years ago
    I'm giving the recipe 4 stars because the sauce is just too thick; however, the flavor is delicious. I would definitely make the recipe again but work on thinning it without losing any flavor. I made this for a weeknight dinner and boiled the raw cashews for about 15 minutes and let them soak until the pasta was ready. It worked well.
    Jeanine F. 2 years ago
    I loved this! It did need a little water in order to make the sauce creamier. I will also add a little more salt next time. Overall a great recipe though, tastes just like alfredo!
    Parker 2 years ago
    Really liked the flavor of this dish. Only thing is I followed others advise to add an extra 1/2 cup of liquid, but the noodles still absorbed the sauce quickly and seemed a little dry! However, I will make this again! Super easy and delicious...
    Jahneen 2 years ago
    Great!!! So yummy and delicious. Highly recommend!
    Stephanie 3 years ago
    Awesome sauce. Like others said, it needed some almond milk to thin it out but the flavor was great.
    C H. 3 years ago
    Yummy. Definitely needed more liquid. I added 1/2 cup non dairy milk. Also, added some red pepper flakes the second time I made it and omitted the olive oil. I will definitely make this again. It tastes best warmed and with pasta. Tossing oven roasted broccoli to the pasta and sauce is sooo yummy. . I always double this recipe (sauce) so I can save half of it for another night. . .
    Jamie B. 3 years ago
    It was delicious! The sauce needed more liquid for consistency (almond milk and / or water from the pasta).

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