Red Meat Allergy Friendly Dairy Free Shrimp Alfredo

Total time40 min

Prep time15 min

Cook time25 min

Red Meat Allergy Friendly Dairy Free Shrimp Alfredo

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
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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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