Super Creamy Fettuccine Alfredo  (Dairy Free)

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This Fettuccine Alfredo sauce is decadent, creamy and dairy free! This easy cashew cream base has a delicious creamy flavor. 

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Raw cashews Non dairy butter Nutritional yeast Garlic powder Onion powder Salt & black pepper Lemon juice Oat milk Garlic clove

Ingredients

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Soak the raw cashews in boiled water for 10 minutes, then drain. This helps to soften them for the blender.

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Cook the pasta until al dente. Save some of the pasta water. Blend all of the sauce ingredients in a blender until smooth.

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Melt some butter in a pan on the stove. Sauté the garlic. Add the Alfredo sauce and stir on low heat until it thickens.

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Add in the pasta and pasta water and stir until everything is well combined. Add some plant based chicken if desired.

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RECIPE TIPS

If you’re allergic to cashews, substitute for 1 cup of shredded vegan parmesan cheese or 1 cup of silken tofu or 1 cup of white beans.

Grab all the recipe info and nutritional information by clicking on the link below. 

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