Anti Inflammatory Dairy Free Fettuccine Alfredo
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.8(22)
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Learn more →Ingredients
4 servings
For the sauce
- 1 cup raw cashews
- 1 ½ cups water
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 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
- 1 tbsp salt
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- ¼ tsp red pepper flakes (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 water to a boil over high heat. Add 1 tbsp salt, then 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 pasta water and set it aside. Drain the pasta in a colander.
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