Cashew Fettuccine Alfredo
"Creamy, flavorful, and ready in about 30 minutes, this Vegan Fettuccine Alfredo is a healthier twist on your old favorite pasta dish!"
-- @eatwithclarity_
Recipe Intro From eatwithclarity_

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 15mins
Cook time 30mins
Serves or Makes: 4-6


  • 1 cup cashews
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 5 large cloves garlic, minced
  • 2 cups chopped cauliflower
  • 1/ 2 cup vegetable broth
  • 1/ 4 cup almond milk
  • 1/ 4 cup nutritional yeast
  • 1/ 2 lemon, juiced
  • 1 teaspoon sea salt
  • 16 ounces pasta, cooked according to package directions
  • Parsley, chopped, for garnish
  • Crushed red pepper flakes, for serving


  • Step 1

    Add the cashews to a bowl and top with boiling water. Set aside to soak.

  • Step 2

    Heat 1 tablespoon oil in a sauté pan. Add onions and garlic and cook on medium-low until onions start to brown slightly, about 5-10 minutes. Add cauliflower and vegetable broth. Reduce heat to low, cover, and cook until cauliflower is fork-tender, about 5 minutes.

  • Step 3

    Drain cashews and transfer to food processor or blender with cauliflower mixture, almond milk, nutritional yeast, lemon juice and salt. Process until completely smooth. Adjust seasoning to taste.

  • Step 4

    Toss remaining olive oil on cooked pasta to prevent sticking. Pour sauce on top and stir to combine. Top with chopped parsley or crushed red pepper flakes.

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