Indulge in a lusciously smooth and dairy-free fettuccine coated in a velvety cashew sauce. This plant-based twist on a classic Italian dish combines rich flavors with wholesome ingredients. The creamy sauce, made from blended cashews and aromatic seasonings, beautifully clings to al dente fettuccine, creating a truly satisfying and satisfyingly guilt-free pasta experience.

– makes about 4 servings –

Ingredients

12 oz fettuccine pasta
1 cup raw cashews, soaked overnight
1 ½ cups vegetable broth
2 cloves garlic, minced
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon white miso paste
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, for garnish


Steps

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

2. In a blender, combine the soaked cashews, vegetable broth, minced garlic, nutritional yeast, lemon juice, miso paste, onion powder, dried basil, dried thyme, salt, and black pepper. Blend until smooth and creamy.

3. Heat a large skillet over medium heat and add the cashew sauce. Cook for 5-7 minutes, stirring occasionally, until heated through.

4. Add the cooked fettuccine to the skillet and toss until well coated in the cashew sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.

5. Serve the creamy vegan fettuccine in pasta bowls, garnished with fresh parsley.