Mains

Fettuccine Cashew Alfredo

Happy Sunday everyone, I hope your week is going well! Today I wanted to share a recipe for you guys and show you how to make a creamy cashew alfredo sauce that is perfect tossed with any pasta. Growing up, my mom would make the best fettuccine alfredo where she would mix in fresh seafood and tons of parsley. It was always special when she would make it for us and so I wanted to create this comforting dish and make it fully plant based. Cashews are not only a great source of minerals, vitamin E and healthy fats, but they are perfect to use when trying to create a creamy and silky texture. I was so impressed by this dish, and my parents both agreed that this was one of the best alfredo sauces they’ve had in a while. Normally alfredo sauce is rich and filled with cream and cheese. Although delicious, it can weigh you down and leave you feeling not so great. My vegan cashew alfredo is something you can enjoy without feeling guilty after and it’s really quite healthy. This is not only good with pasta, but it makes a fantastic dip and can be served with fresh veggies and chips.

Instead of using seafood, I sauté a ton of mushrooms to create that same meatiness. Finish off with fresh parsley and you’ll never know it was vegan. This dish brings me right back to my childhood and I can’t wait to share the recipe with you all!

Fettuccine Cashew Alfredo

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 1 cup of soaked cashews (soak for at least 7 hours, overnight is best)
  • 3/4 to 1 cup of plant milk (start off with less and add more if needed)
  • 1/2 of a lemon, squeezed
  • 2 to 3 tablespoons of nutritional yeast
  • 1/2 tsp of salt
  • A pinch of black pepper
  • A large handful of chopped parsley
  • 1 teaspoon of olive oil
  • 4 cups of chopped mushrooms (I used a mixture of oyster, king oyster, and cremini mushrooms)
  • 2 large handfuls of spinach
  • 1 clove of minced garlic
  • A box of fettuccine

Instructions

1

In a blender combine soaked cashews, plant milk (I used unsweetened almond milk), lemon, nutritional yeast, salt, and pepper. Blend everything until it creates a consistency similar to alfredo sauce, not too watery or thick. If it's too thick add in more plant milk, a tablespoon at a time.

2

At this time, bring a large pot of water to a boil for your fettuccine or any pasta of your choice.

3

In a pan on medium heat add in your olive oil and mushrooms. It's going to look like a lot of mushrooms at first, but they cook down quite a bit. Add in some salt, pepper, and garlic to season and cook them until they have browned. Lastly, add your spinach and let this wilt down.

4

When your pasta water is boiling, add in your noodles and cook. I cooked enough pasta for 3 hungry people.

5

Once your pasta is done cooking, add the noodles to your mushrooms, pour in the alfredo sauce and add in a few tablespoons of the pasta water. This will help with mixing everything together, and make sure that all the fettuccine gets coated in the sauce. Throw in some fresh parsley, I add A LOT of parsley, and it's ready to serve! Feel free to sprinkle some vegan parmesan on top and garnish with extra parsley if you like!

Notes

If you forget to soak your cashews, pour some boiling water and let them soak for 30 minutes.

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