Low Iodine Dairy Free Creamy Alfredo Pasta
Total time1 hr
Prep time10 min
Cook time20 min
4.8(10)
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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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