Low Iodine Vegan Cashew Alfredo
Total time1 hr 5 min
Prep time15 min
Cook time20 min
4.5(23)
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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
- ¼ cup nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp white pepper
For the pasta
- 12 oz dry fettuccine
- 1 tbsp salt, for pasta water
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
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
Transfer the drained cashews to a high-speed blender. Add the vegetable broth, nutritional yeast, lemon juice, onion powder, 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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