Dairy-Free Fettuccine Alfredo Pasta Recipe
by Merle O'Neal
Ingredients
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 |
Preparation
- In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
- In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
- Pour the sauce over the cooked pasta and toss to coat.
- Garnish with parsley.
Buon Appetito!