Kristi Whitley

Healthy Living

Vegan Fettuccine Alfredo

Adapted From

Amount Per Serving = about 1 cup. Makes 8 servings.


12 oz  Lentil or other gluten-free  pasta or fettuccine 
1 1/2 cups non-dairy, unsweetened milk, like almond
1/2 cup raw cashews
2 tablespoons nutritional yeast flakes
1 1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup water
1 tablespoon Earth Balance butter (optional)
dash of onion powder and garlic powder


1. Cook pasta according to package instructions.

2. Blend remaining ingredients in blender, then pour over drained and cooked noodles. Cook and stir on stove over medium heat until alfredo sauce begins to thicken slightly.

3. Serve!