Cashew Fettuccine Alfredo Recipes

VEGAN CASHEW ALFREDO SAUCE

Vegan Cashew Alfredo Sauce image

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

Provided by Jkauf19

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

1 cup raw, unsalted cashews
1 ½ cups water
1 cup unsweetened almond milk
¼ cup water, or as needed
2 tablespoons minced fresh garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper

Steps:

Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 20.9 g, Fat 22.3 g, Fiber 3.3 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 1127.2 mg, Sugar 4.9 g

VEGAN FETTUCCINE ALFREDO

Vegan Fettuccine Alfredo image

Vegan cream cheese is widely available these days; you may even find a few supermarket options using a number of different bases, including almond, cashew and tofu. Pick whichever one suits your needs and tastes, and use it to whip up this fast, unfussy, plant-based version of a classic Alfredo. Because vegan cream cheeses can vary in acidity and saltiness, you'll want to adjust the lemon juice and salt levels of the sauce to taste before adding it to your cooked pasta.

Provided by Gena Hamshaw

Categories dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

NO-COOK CASHEW ALFREDO

No-Cook Cashew Alfredo image

This is an amazing recipe when it's the middle of summer and you don't feel like working in the kitchen. Light and refreshing, yet quick and easy! Serve over zucchini noodles or regular noodles.

Provided by FredenbergHome

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 10m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups cashews
1 ½ cups water
½ cup pine nuts
¼ cup nutritional yeast
3 cloves garlic
1 tablespoon lemon juice
1 teaspoon sea salt
1 teaspoon dried thyme
ground black pepper to taste

Steps:

Blend cashews, water, pine nuts, nutritional yeast, garlic, lemon juice, sea salt, thyme, and pepper together in a blender or food processor until smooth.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.2 g, Fat 27.2 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 5.1 g, Sodium 590 mg, Sugar 2.7 g

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