Prepare to revolutionize your pasta game with a mind-blowing Dairy Free Lemon Alfredo that will make you forget all about traditional cream-based sauces. Imagine a luxuriously creamy pasta dish that's not only dairy-free but bursting with bright, tangy lemon notes and rich, nutty undertones. This recipe is a game-changer for anyone craving a decadent Italian classic without the dairy, proving that plant-based cooking can be just as indulgent and satisfying as traditional cuisine. Whether you're lactose intolerant, vegan, or simply looking to shake up your dinner routine, this Lemon Alfredo will become your new go-to comfort food.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cashew cream
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 8 oz fettuccine pasta
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, prepare the cashew cream sauce. In a high-speed blender, combine the cashew cream, nutritional yeast, fresh lemon juice, and minced garlic. Blend until smooth and creamy, ensuring no lumps remain.
- Season the cashew cream sauce with salt and freshly ground black pepper to taste. Blend again briefly to incorporate the seasonings.
- Once the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
- Return the drained pasta to the pot and pour the cashew cream sauce over it. Gently toss to coat the pasta evenly, adding reserved pasta water if needed to achieve a silky, smooth consistency.
- If the sauce seems too thick, gradually add reserved pasta water and stir until you reach the desired creamy texture.
- Plate the pasta immediately, garnishing with additional cracked black pepper or fresh herbs like parsley if desired.
- Serve hot and enjoy your dairy-free lemon Alfredo immediately for the best flavor and texture.
Tips
- Cashew Cream Secret: For the smoothest sauce, soak your cashews overnight or use a high-powered blender to ensure a completely smooth texture.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky, clingy sauce that perfectly coats your noodles.
- Temperature Matters: Serve immediately for the best texture. The sauce can thicken as it cools, so have your plates ready!
- Flavor Boosters: Experiment with adding nutritional yeast for extra cheesy flavor or a pinch of red pepper flakes for a subtle kick.
- Make-Ahead Tip: You can prepare the cashew cream sauce up to 2 days in advance and store it in the refrigerator, making weeknight cooking a breeze.
- Texture Troubleshooting: If your sauce is too thick, gradually add reserved pasta water. If too thin, let it simmer for a minute to reduce and thicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
