Gluten Free Dairy Free Shrimp Alfredo
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- ½ cup water
For the pasta
- 12 oz fettuccine
- salt, to taste
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the sauce
- 4 cloves garlic, minced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp nutritional yeast
- 1 tsp lemon juice
- ½ tsp onion powder
- ¼ tsp white pepper
- salt, to taste
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Drain the soaked cashews and transfer them to a blender with 1/2 cup water. Blend on high until completely smooth and no graininess remains, about 2 minutes. Set aside.
- 2
Bring a large pot of generously 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 pasta water and set it aside. Drain the pasta and set aside.
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