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Vegan Fettuccine Alfredo with Cashew Sauce

Sep 02, 21
By Sofie Andersen
Cashew Dinner Lunch main nutrition nuts pasta Products Recipe Savoury vegan

What is creamy, steamy, dreamy? This Vegan Fettuccine Alfredo with Cashew Sauce!



Servings 2 | Prep Time 30m | Total Time 40m


250 g fettuccine or pasta of choice, for serving

80 g raw cashews

30g cashew butter (optional) 

1 white onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

200 ml unsweetened almond/cashew/soy/pistachio milk

1 tbsp nutritional yeast

1 tablespoon lemon juice

Salt, Pepper, Chili flakes to taste

Fresh herbs (parsley, coriander) 


Place the cashew nuts into a small bowl and cover with boiling water. Let it soak for 2-3 hours or overnight. 

In a large pan heat 1 tbsp of olive oil, add the chopped onion and garlic and sauté for 2-3 minutes. Transfer the onion mixture into the high-speed blender. 

Drain the cashews and transfer them to a high-speed blender. Add the cashew butter (optional, lemon juice, milk, nutritional yeast, salt and pepper. 

Blend until smooth and creamy. 

Cook the pasta according to the package direction. 

Pour the sauce over the cooked pasta and toss to coat. Sprinkle with fresh herbs (parsley, coriander) and season to taste with salt, pepper or chili flakes.

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