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Spinach Fettuccine With Vegan Alfredo

Updated: Aug 6, 2023

I have always loved to cook! Over many years, I actually took pride in using lots of real butter, heavy creams, oils, farm-fresh eggs (from our own chickens), and anything else that produced fattening, creamy and cholesterol-laden dishes. It wasn't that I was purposely trying to poison us, I just loved eating these things and never stopped to think about the long-term effects on my own health, as well as on those who gushed with complements about my cooking!

Transitioning to a 100% whole-food, plant-based diet has been life-changing, not only for myself, but also for my husband. Do I miss those creamy and unhealthy food choices of my past? This answer is a resounding "No way!" Especially after I learned to create creamy sauces using cashews, veggie stock and a few simple ingredients for flavor.

Note: In this recipe, onion is your flavor-friend, so don't skimp! And be sure to soak your cashews either overnight, or for at least 4 hours in hot water before putting them into the food processor.


- 1 lb spinach fettuccine

- 1 tsp salt

- 1 Tbsp olive oil

- 1 medium to large white onion, diced (you should have 1 1/2 cups when it's cut up)

- 1 1/2 cups vegetable stock or broth

- 1 tsp salt

- 1/4 tsp ground black pepper

- 5 large garlic cloves, minced

- 1/2 cup raw, unsalted cashews, soaked overnight (or 4 hours in hot water), drained

- 1 Tbsp lemon juice

- 2 Tbsp nutritional yeast


  1. Bring a pot of water to a rolling boil. Add 1 tsp salt to water and cook fettuccine per package instructions. When done, drain, return the linguine to the pot, add the olive oil and toss to coat. Cover to keep warm while you finish preparing your sauce.

  2. In a skillet over medium-high heat, add 1 cup of the veggie stock and bring to a simmer.

  3. Add onions and garlic and cook until very tender and stock has evaporated. Remove from heat.

  4. Add the cooked onions and garlic to a food processor or high-speed blender. Add the remaining 1/2 cup of veggie stock, and add salt, pepper, cashews, lemon juice and nutritional yeast.

  5. Purée or blend on high speed for several minutes until mixture is creamy and smooth. Periodically stop the processor and use a rubber spatula or spoon to scrape the sides and push all the mixture into the blades for the smoothest consistency. Add a little more veggie stock, 1 tablespoon at a time while blending, if needed for consistency. It should be creamy but also thick enough to stick to the pasta.

  6. Taste and adjust flavor to your liking with lemon juice and/or salt and pepper.

  7. Pour your creamy Alfredo sauce over pasta in pot and toss well to coat all the linguine.

  8. Serve topped with steamed green peas or broccoli and a sprig of basil.

Buon appetito!


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