Fettuccine Alfredo
Maggie Baird
  • 1 pound dried Fettuccine or other pasta of your choosing
  • 2 cups of water
  • 1 medium large potato, diced
  • ½ onion, diced
  • ¾ cup cashews (or white beans)
  • 1-2 cloves of garlic
  • Juice of ½ lemon
  • Salt and pepper to taste


  • 1 tbsp nutritional yeast
  • paprika or chili flakes (if you would like it spicy)

Optional toppings:

  • Prepared vegan chicken or air fried tofu
  • Peas
  • Breadcrumbs
  • Vegan parmesan
  • Nutritional yeast
  • Basil, chopped

  1. Add water, potato, onion, cashews and garlic to pot, bring to a boil and let simmer.
  2. Meanwhile, cook pasta in boiling salted water until al dente. Drain and set aside. If using gluten free pasta, rinse well after cooking.
  3. Once potatoes are soft, add all ingredients, including the water into a blender and puree until smooth.
  4. Add lemon juice, salt, pepper (and optional chili flakes or paprika and nutritional yeast) and blend.
  5. Pour sauce over pasta and toss to combine. Add additional toppings and enjoy!