Low Sodium Vegan Cashew Alfredo Pasta

Total time1 hr

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
See all
2 cups boiling water, for soaking
¾ cup vegetable broth
3 tbsp nutritional yeast
3 cloves garlic, peeled
2 tbsp lemon juice
½ tsp onion powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pasta

12 oz dry fettuccine
1 tbsp salt, for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil
½ cup reserved pasta water

For serving

2 tbsp fresh parsley, chopped (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
2
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 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 aside. Drain the pasta through a colander.

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