• 12 ounces eggless fettuccine
  • 2 cups 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 freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped

For the Garnish

  • Vegan Parmesan, available at your local health food store
  • 1/2 cup flat leaf parsley leaves, rough chop


Start by cooking the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water and set aside.

Add the cashew milk, non-dairy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to 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, approx. 6 minutes.

Remove from the heat, add the fettuccini and toss to combine. Garnish with fresh parsley and vegan Parmesan.

Fettuccine Alfredo
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