Yogurt made better

A light and refreshing twist on a classic comfort food. The lemon zest and the garlic are so aromatic and cashew milk is luscious and creamy. Though fettuccine Alfredo has genuine Italian roots, it is much more popular in the United States than in its country of origin. It was named for the restauranteur who created it, Alfredo di Lelio, who was trying to develop a meal that wouldn’t upset the stomach of his pregnant wife. The dish has evolved since coming to America as well. Originally, the sauce consisted only of butter and parmesan cheese. Today, alfredo sauce, as it has come to be known, typically contains cream or milk with an assortment of cheeses. This recipe for vegan fettuccine alfredo substitutes nutritional yeast for cheese and plant-based milk for cream. Lemon zest adds to the decadent taste and aroma.

Fettuccine noodles form the base of the dish. Pasta artisans sometimes add spinach or other vegetables to the dough to add color or flavor. However, for vegan fettuccine Alfredo, it is important not to be taken in by the color of the noodles and check to make sure that they contain no egg. Fettuccine literally means “small ribbons” in Italian, and the noodles resemble ribbons of pasta approximately one-quarter of an inch thick. Fettuccine is sometimes sold in curled nests rather than long strands. The noodles soften and uncurl as they are cooked.

Lemon Zest
The skin of citruses fruit, such as lemons, consists of the inner white layer called the pith and the outer colorful layer called the zest. While the pith is bitter, the zest contains natural oils that add citrus flavor to a dish which is stronger than what you would get from the juice alone. While dried lemon zest is available for purchase, you get a stronger flavor from fresh zest because the aromatic oils in the skin of the fruit are still present. You can remove the zest to season a dish with a grater, a paring knife, or with a special tool called a zester. This recipe calls for the zest to be finely grated.


  • 12 ounces eggless fettuccine pasta
  • 2 cups Organic Unsweetened Plain Cashewmilk
  • 4 ounces non-dairy cream cheese
  • 3 tablespoons blanched sliced almonds
  • 3 tablespoons nutritional yeast, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • Sea salt and ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • Vegan parmesan
  • 1/2 cup flat leaf parsley leaves, roughly chopped


  • Start by cooking the fettuccine according to package directions. Strain, reserving approximately 1 cup of the pasta cooking water and set aside.
  • Place Cashewmilk, non-dairy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper in a blender and process until smooth.
  • Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to soften, about 1 minute. Add Cashewmilk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until creamy, approximately 6 minutes.
  • Remove from the heat, add the fettuccini and toss to combine. Garnish with fresh parsley and vegan parmesan.
Vegan Fettuccine Alfredo