Vegan Fettuccine Alfredo Recipe

This vegan fettuccine alfredo is the best homemade dairy free pasta! Made with simple ingredients and so rich and creamy.

Perfect for family dinner or a fancy date night in!

– Raw cashews – Hot water – Fettuccine pasta – Olive oil – Garlic


Soak the cashews

Before you start cooking – soak raw cashews in just boiled water in a heat proof bowl for at least 30 minutes, or up to an hour.

Bring a large pot of salted water to boil. Cook pasta according to package instructions, undercooking by about 1 minute. Reserve 1 cup of the cooking water. Drain and set aside.

Cook the pasta

Heat olive oil in a large skillet over medium heat. Add smashed garlic cloves and cook, stirring frequently, until tender and lightly caramelized.

Make the vegan alfredo sauce

Add it and the olive oil to a blender along with remaining sauce ingredients. Reserve the skillet for the next step. Blend on high until smooth and creamy, with no pieces of cashew remaining.

Give this recipe a try! Tap the link for the full recipe details.