Lemon Fettuccine Cashew Alfredo

Ok, seriously... this is one of the best sauces I’ve ever made! Bookmark it❗️

The base of the sauce is made with raw cashews and oat milk, making this dish dairy free & oil free! Topped with my homemade vegan Parmesan.

I made this for my husband since it’s his favorite dish & it’s his birthday week! 🥳 He agreed, it was the best, and didn’t miss the tummy ache afterward that comes with eating a bunch of dairy!

Keep scrolling to see how I got that perfect pasta spiral!

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🍝Ingredients: (serves 6)

1/2 Package Fettuccine

2 Zucchini’s (I used a veggie peeler to cut the zucchini, then cut with a knife into smaller ribbons)

1 Lemon (juice + zest)

Cashew Alfredo Sauce:

1 cup Raw Unsalted Cashews (soaked for about 5 min with boiling pasta water)

1 cup Oat Milk @foragerproject

2 Tbs Nutritional Yeast @bragglivefoodproducts

Zest of 1/2 lemon

2 Raw Garlic Cloves (or to taste)

1 White Onion (sautéed with 1 garlic clove and a little veggie broth to make oil-free)

Salt to taste

Note: Blend all Sauce ingredients together (I used my @nutribullet ). If your sauce is too thick, add lemon juice or pasta water to reach the consistency you prefer.

Cashew Parmesan:

2 Tbs Cashews

1 Tbs Nutritional Yeast

1 Tbs Garlic Power

1/2 Tsp Kosher Salt

Blend all Parmesan ingredients together, do this before you make the cream sauce so you don’t have to clean your blender twice 😉

Note: you could totally omit the lemon in this recipe to make a more traditional Alfredo sauce. Just add a bit of white wine vinegar if needed.

Tag me if you make this recipe!!

It came together quickly & is now a staple!

Any leftover sauce can be used for a delicious flatbread or pizza! Hmm.. that sounds like another great recipe!

To be continued