Dairy Free Fettuccine Alfredo

Total time1 hr 5 min

Prep time15 min

Cook time20 min

4.8

(22)

Creamy, indulgent fettuccine alfredo is one of those dishes that feels almost impossible to pull off without butter and parmesan — but this version proves otherwise. The secret is a blended cashew sauce that turns silky smooth in under two minutes, delivering that rich, coating texture you expect from a classic alfredo. Nutritional yeast adds a savory, slightly cheesy depth, while lemon juice and garlic powder round out the flavor so nothing tastes flat or one-dimensional. A splash of reserved pasta water is the finishing trick that makes the sauce cling to every strand rather than sliding off into a puddle at the bottom of the bowl. The whole thing comes together in one skillet after a quick soak, which means cleanup is minimal and dinner is on the table fast. It serves four, so it's just as practical for a weeknight family meal as it is for impressing guests who would never guess there's no dairy involved.

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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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