Dairy Free Creamy Alfredo Pasta
Alfredo is one of those dishes that feels almost impossible to pull off without butter and parmesan, but this version proves that a blender and a cup of cashews can do some seriously impressive work. Soaking the cashews first is the key step — it transforms them into a silky, neutral base that blends up thick and luscious with vegetable broth, nutritional yeast, and a squeeze of lemon juice. The nutritional yeast brings that savory, slightly cheesy depth you'd expect from a classic sauce, while the sautéed garlic adds real aromatic backbone. Starchy pasta water is the finishing trick, loosening the sauce to just the right consistency so it clings to every strand of fettuccine without feeling heavy. The whole thing comes together in about 45 minutes and serves four, making it a genuinely satisfying weeknight dinner that nobody will believe skips the dairy entirely. A scatter of fresh parsley on top keeps it bright and a little fancy without any extra effort.
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Learn more →Ingredients
4 servings
For the sauce
- 1 cup raw cashews
- 1 ½ cups vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the pasta
- 12 oz fettuccine
- ½ cup pasta cooking water, reserved
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Bring a large pot of well-salted water to a boil. Cook the fettuccine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and return it to the pot.
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