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Creamy Cashew Alfredo Pasta

"Better than the dairy version!"

 

This isn’t just another plant-based pasta—it’s a true culinary upgrade. Velvety, rich, and irresistibly creamy, it delivers all the indulgence of a classic Alfredo without a drop of dairy. The secret lies in soaked cashews and a hint of nutritional yeast, creating a luscious sauce that surprises even the most devoted cream lovers.

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

 

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Ingredients

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1 cup raw unsalted cashews (soaked for at least 4 hours or overnight, then drained)

¼ cup nutritional yeast (for a cheesy flavor)

3 cups plus 2 tablespoons of water, divided

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced

5 large cloves garlic, minced

4 cups low-sodium vegetable broth (or equivalent vegetable bouillon + water)

1 (16-ounce) package fettuccine

4 teaspoons arrowroot powder

1 tablespoon salt (only if using low-sodium broth)

1 teaspoon ground black pepper

Freshly cracked black pepper, to taste (for garnish)

½ cup finely chopped fresh parsley, for garnish

Instructions

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  • Drain and rinse soaked cashews. In a high-powered blender. Blend cashews, 3 cups water, and nutritional yeast until silky smooth. Set aside.

  • In a large pot over medium heat, warm the olive oil. Add the onion and garlic, sautéing for 2–4 minutes until fragrant and softened.

  • Pour in the vegetable broth and cashew cream. Increase heat to medium-high and bring to a gentle boil.

  • Add fettuccine to the pot and cook uncovered according to package instructions (about 9–12 minutes), stirring often to prevent sticking.

  • In a small bowl, whisk arrowroot powder with 2 tablespoons water until dissolved. Two minutes before the pasta is done, stir this mixture into the pot along with salt and ground black pepper. Cook 2–5 minutes until the sauce begins to thicken.

  • Turn off the heat and let the pasta rest for 5 minutes to allow the sauce to thicken further. If needed, return to low heat for 1–2 minutes to reach desired consistency.

  • Serve hot, garnished with freshly cracked black pepper and chopped parsley.

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