Dairy Free Fettuccine Alfredo

This Alfredo sauce is a plant based sauce made from cashews. It’s a rich, creamy, silky sauce that will make non-vegans go mmmmm…….

Oh creamy, cheesy Alfredo sauce, you don’t know what you do to me. I’m in love with you more today than I was when I used to make you from cheese and heavy cream. You’re still the silky, warm, and creamy sauce that has always coated those tender fettuccine noodles, only you’re better for me. Your new and improved version is heart healthy, full of fiber, and it’s lighter than the old version. The best part of the new you is that you taste just as divine as you did before your makeover. I love you, you nutty little sauce….

Oops, I forgot that you’re here too. Well that’s embarrassing.

But for real you guys, I heart this sauce in so many ways. It really does still taste like the creamy, silky Alfredo sauce that I knew and loved, but this is sooooo much better for you, and the cows, and the environment. It’s a win-win for everyone!

I’ve been wanting to create a vegan dairy free fettuccine Alfredo for a while, and I finally found the time to do it. Boy am I happy I tried, cuz this stuff is the best! It was really hard for me not to eat the sauce by the spoonful as I taste tested it until I got it exactly right. I added a little lemon, then a touch more; some salt, then a pinch more; a bit of nutritional yeast flakes, those I got just right. Now, I get to share the results with you!!

Fettucine Alfredo is one of those dishes that I save for a romantic dinner in. It’s worthy of candles, wine, and something chocolaty for dessert. Honey, guess what you’re getting tonight? PASTA, people! Get your mind out of the gutter! Sheesh!

You could save this recipe and make it for Valentine’s Day, that’s if you can wait 22 days. I know, that’s a long time to wait for something so delicious. Today is National Blonde Brownie day, that’s a good enough excuse as any to make a romantic meal. I say, go for it! While you’re at it, make my chocolate chip pumpkin blondies for dessert.

Yes, I did just do that. Shameless, I know, but they’re good.

So how did I make this sassy sauce? Cashews, soaked in water for several hours, rinsed, and then ground up with lemon, garlic, and other things that taste like a nice cheese sauce when they’re combined. You’ll really need a powerful blender to get a smooth and creamy texture, like my Blendtec Total Blender, FourSide Jar, Black. It turned those nuts into the creamiest sauce ever. For those of you who have one, I used the WholeFoods/Soup setting.  You don’t even have to cook this stuff. Just add it to piping hot fettuccine noodles and it heats up perfectly.

If you want, you can sauté some mushrooms to layer on top (or toss throughout) and mince some spinach for garnish. If you want more green just add a lot of it, you can never have too much spinach.

So are you going to make this tonight, or are you going to wait for the weekend, or for those of you with real willpower, are you going to wait for Valentine’s Day? Spill, I want to know.

I LOVE my Blendtec blender! It turns nuts into the creamiest sauces, and whole foods into smoothies and soups! It’s worth every penny.  Click the link to learn more about it.

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Linda and Alex at Veganosity

Yields 4 Servings

Dairy Free Fettuccine Alfredo

A creamy, rich, delicious Alfredo sauce made from cashews and other natural ingredients.

3 hr, 15 Prep Time

10 minCook Time

3 hr, 25 Total Time

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Ingredients

• 1 lb (454 g) fettuccine
• 1 ½ cups (169 g) raw cashews, soak in boiling water for at least 4 hours
• Juice from one large lemon
• 2 garlic cloves
• 2 tbsp (30 ml) extra-virgin olive oil, divided
• 1 tbsp (15 g) nutritional yeast
• ½ tsp dried oregano flakes
• 1 tbsp (15 g) plus 1 tsp ground sea salt, divided
• Black pepper to taste
• 4 large Portobello mushroom caps, gills removed and sliced
• TOPPING
• 1 cup (40 g) fresh basil, chopped

Instructions

1. Bring a large pot of water to a boil.
2. Once the cashews have soaked and their soft and puffy, drain and rinse well. Put them in the blender along with the lemon juice, garlic, 1 tbsp (15 ml) olive oil, nutritional yeast, oregano, and 1 tsp sea salt and blend for 2 minutes, or until smooth and creamy. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.
3. When the water is boiling, salt the water and place the pasta in the water. Make sure it’s completely covered in the water and cook according to the instructions on the package.
4. While the pasta is cooking, in a large skillet heat 1 tbsp (15 ml) olive oil on medium-high heat and cook the mushrooms until they release their water and are nicely browned on both sides. Approximately 10 minutes.
5. Drain the pasta water when done and put the pasta back in the pot. Add the Alfredo sauce and stir to coat the pasta.
6. Divide the pasta Alfredo by four and plate. Top with the mushrooms and chopped basil.

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