38min 4 ppl
Vegan Fettuccine Alfredo
25 minutes
2 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
580 kcalper person
Protein 18g
Carbs 72g
Fats 22g
About this dish
Cashew cream and nutritional yeast deliver the same silky, indulgent richness of the classic Alfredo — completely plant-based and ready in under 25 minutes.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- garlic clovesminced2
- lemon juice1 tbsp
- fresh parsleyfinely chopped to serve
Dried Goods
- fettuccine200 g
- raw cashewssoaked in cold water for 4 hours and drained100 g
- water200 ml
- nutritional yeast3 tbsp
Spices & Seasonings
- salt to taste
- white pepper to taste
Oils & Condiments
- white miso paste1 tsp
- olive oil1 tbsp
Utensils
- high-speed blender
- large pot
- large pan
- colander
- measuring jug
- chef's knife
- cutting board
- tongs
Method
1
Soak the cashews in cold water for at least 4 hours, then drain thoroughly.
Approx. 0 minutes
2
Mince the garlic cloves and finely chop the fresh parsley for garnish.
Approx. 3 minutes
3
Blend the soaked cashews with 200ml water, nutritional yeast, minced garlic, lemon juice, and miso paste until completely smooth. Season with salt and white pepper to taste.
Approx. 3 minutes
4
Bring a large pot of heavily salted water to a rolling boil.
Approx. 6 minutes
5
Add the fettuccine and cook according to packet instructions until al dente. Reserve 150ml of the pasta cooking water before draining.
Approx. 8 minutes
6
Heat the olive oil in a large pan over low heat. Add the cashew cream and warm gently for 2 minutes, stirring constantly so it doesn't catch.
Approx. 2 minutes
7
Add the drained fettuccine to the pan and toss to coat, adding the reserved pasta water a little at a time until the sauce is silky and coats every strand.
Approx. 2 minutes
8
Serve immediately topped with fresh chopped parsley and an extra grind of white pepper.
Approx. 1 minutes
