I love fettuccine alfredo. It’s just so creamy and rich and you feel guilty eating it but you don’t care because it’s delicious. I hope I’m not the only one in that boat 😛 But when I saw this recipe I was intrigued because it’s dairy free! Well it calls for a sprinkle of parmesan at the end but I omitted that to keep it a vegan dish.

This is a dairy free alfredo made with cashews. I’ve heard of this sort of thing before but never thought I would be making it. I am so happy with how this pasta turned out. So like I said, the sauce is made with cashews. I made sure to soak mine for several hours because I wasn’t sure if my blender would be able to process them well.

The sauce was a pretty simple recipe, very straightforward. It got super creamy once it was thoroughly blended and good flavour. When trying the sauce alone, I could taste the nuttiness, but in the dish as a whole, I couldn’t tell. My whole family loved it too and they had no idea that it was dairy free. Since I was omitting the parmesan, I decided to put 1 tbsp nutritional yeast into the sauce to give a little bit of “cheesy” flavour.

Unlike regular pasta alfredo, this one had some extra goodness – spinach and sundried tomatoes. The spinach was sauteed with garlic (yum) and the tomatoes came straight from a jar. These were such easy additions but they helped to add extra texture, flavour and nutrition to this pasta dish. There was just so much yummy flavour and I still can’t get over that the sauce was made from cashews. I am definitely keeping this recipe for the future.

Have you ever made a nut-based sauce? Did you like it?