Made with a rich cashew cream sauce, this plant-based fettuccini alfredo is the perfect vegan dinner option when the weather starts to get cooler. Cashews work better in the sauce if they’ve been soaked in hot water beforehand, so we recommend you start with that first. Thirty minutes in very hot water works nicely so they're ready to go.
One important thing to note: if you’re making this dish in advance, don’t toss the pasta in the sauce until you’re ready to serve the dish. Cashew cream sauce doesn’t reheat well in the microwave or on the stove top. Instead, store the cooked pasta and the finished cashew cream sauce separately in the refrigerator. Warm the pasta by running it under hot water and reheat the cashew cream sauce by returning it to your blender and blending until hot.
- 1 lb dry fettuccini noodles
- 1 tbsp salt
- 1 cup cashew pieces
- 3/4 cup pasta water, reserved
- 1 clove garlic
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tsp salt
- fresh parsley optional
- fresh ground pepper
Put 1 cup of cashew pieces in a 2-cup glass measuring cup. Fill with 2 cups of boiling water. Set aside.
Add 1 tbsp of salt to 4 quarts of water in a large stockpot. Bring to a boil. Add the fettuccini pasta and cook to al dente. Testing the doneness of the pasta often.
Drain the pasta, reserving 3/4 cup of the pasta water.
Drain and rinse the cashews. Combine the cashews, pasta water, garlic, fresh lemon juice, nutritional yeast and salt in a high-speed blender. Blend until smooth. The sauce should become warm in the blender.
Gently toss the cooked pasta in the cashew cream sauce. Serve with fresh parsley, fresh cracked pepper and vegan parmesan cheese.