Vegan Fettuccini Alfredo

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Indulge in a creamy pasta with this Alfredo sauce made from cashews. Using cashews to make creamy sauces like alfredo or cheesy ones like queso dip, is very common for vegan cooking. For the first time hearing about it, it may sound odd, but I promise it’s so creamy and delicious. If you want to make this recipe completely vegan, make sure to not garnish with parmesan and use almond or cashew milk. Otherwise, if you are just looking for a healthier alternative to Alfredo sauce, then regular milk and parmesan won’t hurt. You also don’t have to be vegan, if you’re dairy-free this recipe is perfect! I promise the cashews make an incredibly delicious sauce that you wouldn't even guess it's cashews. It's comforting and hearty, while packed with protein and healthy fats. Use whole wheat, protein or gluten-free pasta to meet your dietary restrictions.

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Ingredients:

  • 255 grams of raw cashews (about 2 cups)

  • 1 small sweet onion, chopped

  • 4 cloves garlic, peeled and smashed

  • 1 lb fettuccine or another favorite pasta

  • ½ lemon, juiced

  • Salt

  • 2 tablespoons olive oil

  • 2 cups milk (cow, unsweetened almond or cashew)

  • Optional garnishes: fresh parsley and grated parmesan cheese

Instructions:

  1. In the meantime, place cashews in a medium sized mixing bowl. Boil about 3 cups of water, you can use a tea kettle, if not, heat on the stove. Once water is boiling, carefully pour over the cashews (make sure there’s at least enough water to completely submerge the cashews) let sit for 5-10 minutes.

  2. Heat a small pan over medium-low and saute the onion and garlic in olive oil until tender.

  3. In the meantime, fill a large pot of water for the pasta. Bring to a boil.

  4. Drain the cashews and transfer into a powerful blender or Vitamix. Add the lemon juice, squeeze half a lemon over the cashews, sprinkle 1-2 teaspoons of salt, add the sauted onions and garlic, lastly add the milk. Blend on high speed until creamy and thick. Set aside.

  5. Drain the pasta, then transfer back into the pot. Pour creamy cashew mixture over the pasta and toss to combine. Garnish with fresh parsley and sprinkled cheese. Serve and eat immediately while hot.

  6. When reheating leftover, use a splash or two or milk to help get creamy again.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade   

Vegetarian, PastaDanielle SimoneComment