Low Iodine Dairy Free Garlic Fettuccine Alfredo
Total time1 hr 5 min
Prep time15 min
Cook time20 min
5.0(5)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- 1 cup vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp white pepper
For the pasta
- 12 oz fettuccine
- 1 tbsp salt, for pasta water
For the sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- ¼ tsp black pepper, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Soak for 30 minutes, then drain and discard the soaking water.
- 2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, lemon juice, onion powder, garlic powder, 1/2 tsp salt, and white pepper. Blend on high for 60–90 seconds until completely smooth and no graininess remains when rubbed between two fingers.
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