Vegan Alfredo Sauce (fettuccine Alfredo)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine coated in a vegan alfredo sauce made from blended milk, nutritional yeast, garlic, and lemon. Creamy and satisfying without dairy, this is a quick weeknight pasta dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces fettuccine pasta
- 4 cups water
- 1.5 cups raw (unsalted cashews)
- 1 tablespoon olive oil
- ½ cup diced white onion
- 4 cloves garlic - peeled and minced
- 1.5-2 cups plant based milk - unsweetened
- 4 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 319mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 43mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.