Vegan Fettuccine Alfredo Recipe | Easy Dairy-Free Pasta Dish

Indulge in the rich and creamy flavors of our vegan Fettuccine Alfredo. This simple yet delicious recipe will satisfy your cravings without any dairy. To create the base of the sauce, we blend raw soaked cashews with water to make a silky cream. While the pasta is boiling, melt some vegan butter in a skillet and sauté finely diced onion or shallot and minced garlic with a touch of red pepper flakes for added flavor. Next, add in the cashew cream and your favorite non-dairy cheese. Don't forget to reserve some starchy pasta water and use it to emulsify the sauce to perfection. Season with salt and fresh cracked black pepper according to your preference. Once the sauce is ready, gently fold in the al dente fettuccine noodles, adding extra pasta water if needed to achieve the desired consistency. Finish off your dish with a sprinkle of parsley or red pepper flakes for an extra kick. Dig in and savor the deliciousness of this vegan Fettuccine Alfredo!

Ingredients:

  1. Raw cashews (soaked)
  2. Water
  3. Vegan butter
  4. Red pepper flakes
  5. Finely diced onion or shallot
  6. Minced garlic
  7. Non-dairy cheese
  8. Salt
  9. Fresh cracked black pepper
  10. Fettuccine noodles
  11. Parsley (optional, for garnish)

Cooking steps:

  • Blend soaked cashews with water to create a creamy base for the sauce.
  • Cook fettuccine noodles al dente and reserve some pasta water.
  • In a skillet, melt vegan butter and sauté finely diced onion or shallot, minced garlic, and red pepper flakes.
  • Add the cashew cream and non-dairy cheese to the skillet. Emulsify with a splash of pasta water.
  • Season with salt and fresh cracked black pepper according to taste.
  • Gently fold in the cooked fettuccine noodles, adding pasta water as needed to achieve the desired consistency.
  • Garnish with parsley or red pepper flakes.
  • Enjoy your vegan Fettuccine Alfredo!