Dairy-Free Fettuccine Alfredo Pasta Recipe

by Merle O'Neal


for 2 servings

1 cup cashews

3 cups boiling water

¾ cup water

½ medium onion, diced

3 tablespoons nutritional yeast

3 cloves garlic

1 teaspoon dried rosemary

1 teaspoon pepper

1 teaspoon salt

1 teaspoon lemon juice

1 box fettuccine pasta, cooked

fresh parsley, chopped


  1. In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
  2. In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
  3. Pour the sauce over the cooked pasta and toss to coat.
  4. Garnish with parsley.

Buon Appetito!