Dairy-Free Fettuccine Alfredo

This Dairy-Free Fettuccine Alfredo offers a creamy, comforting experience without the use of dairy, making it perfect for those with lactose intolerance or dietary restrictions. Featuring a rich cashew-based sauce and fresh herbs, it delivers both flavor and satisfaction in every bite.

Ingredients

• Fettuccine pasta - 200 grams
• Raw cashews - 100 grams (soaked for at least 2 hours)
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Vegetable broth - 200 milliliters
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Cook the fettuccine pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
2. In a blender, combine soaked cashews, minced garlic, nutritional yeast, vegetable broth, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.
3. In a large skillet over medium heat, pour the cashew sauce and simmer for about 5 minutes, stirring occasionally until heated through.
4. Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
5. Remove from heat, garnish with fresh parsley, and serve immediately.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 66 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from cashews, promoting heart health.
• Provides a good source of plant-based protein and fiber.

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