Dairy-Free Fettuccine Alfredo

This delicious homemade dairy-free fettuccine alfredo sauce recipe is perfect for pasta night! It's vegan, plant-based, oil-free, non-dairy, egg-free, and gluten-free. My dairy-free alfredo sauce is rich, creamy, and comforting. Sure to become a family favorite and work its way into your dinner rotation!

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time:

Cook Time: 15 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 661 kcal per serving

Ingredients

1 cup - raw cashews
1 cup - water
½ cup - onion
3 cloves - garlic
2 tablespoons - nutritional yeast
1 tbsp - lemon juice
1 tsp - salt
¼ tsp - black pepper
¼ tsp - dried rosemary
16 ounces - pasta

Instructions

Cook pasta according to package directions. Once cooked al dente, drain it and return to pot, then set aside. I suggest reserving about 2 cups of pasta water.
Add softened cashews, water, onion, garlic, lemon juice, nutritional yeast, salt, pepper, and rosemary to a blender or food processor. Blend until completely smooth.
For a looser sauce, thin with reserved pasta water or plain unsweetened dairy-free milk, ½ cup at a time, until desired consistency is reached.
Pour the sauce over the cooked pasta and stir to combine. Taste and adjust seasoning, if needed. Serve immediately and enjoy!

Nutrition