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Vegan Fettuccine Alfredo
with broccoli / peas / white beans

Active: 40 Total: 40

Dubious that cashews and white beans can stand in for classic creamy alfredo sauce? We were too...until we tried this one. We're sure you'll love this fresh (vegan) take on the classic!
Smarts #1: If you have a high-speed blender, the raw cashews should easily blend into a smooth cream. If using a regular blender or food processor, soak them in water for 4 hours to soften. Drain well before using.
Smarts #2: Be sure to divide the beans into 2 parts. You'll add some to the sauce and fold some into the finished dish. 



Vegan Alfredo Sauce:
  • Beans, any canned white variety - 1/2 cup
  • Cashews, raw - 1 cup
  • Garlic - 2 cloves , peeled
  • Water - 3/4 cup , plus more as needed
  • Oil, olive - 2 Tbsp
  • Tamari - 1 Tbsp
  • Lemon juice - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Vegan Fettuccine Alfredo:
  • Beans, any canned white variety - 1 cup
  • Broccoli florets - 10 oz , finely chopped
  • Peas, frozen - 1 cup
  • Pasta, gluten-free fettuccine - 8 oz
  • Reserved pasta water - 1/4 cup
  • Red pepper flakes (opt) - for serving
  • Black pepper - for serving


  1. Beans - Drain and rinse. Separate portion for sauce and portion for pasta. (Can be done up to 5 days ahead)

  2. Make cashew cream sauce - (See note about soaking cashews ahead of time if not using a high powered blender.) Combine beans (portion for sauce), cashews, garlic cloves, water, olive oil, Tamari, lemon juice, salt, and black pepper (portion for cashew cream) in a blender. Blend until smooth and creamy, adding more water as needed. Taste and add more salt if needed. (Can be done up to 5 days ahead)

  3. Broccoli - Chop into florets (Can be done up to 5 days ahead)

  4. Peas - Defrost and drain.

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  1. Bring a large pot of salted water (for the pasta) to boil.

  2. When water is boiling, add pasta. Cook according to package directions. In the last 4 minutes of cooking, add broccoli. Continue cooking until both pasta and broccoli are al dente, tender but not soggy. Reserve ¼ cup / 60 mL pasta water (for 4 servings; adjust if customizing) and then drain.

  3. Return drained pasta and broccoli to the empty pot. 

  4. If cashew sauce was made ahead, reheat in the microwave until warm. Stir well. 

  5. Pour cashew sauce over pasta and gently fold until pasta is coated, adding reserved pasta water as needed to make the sauce smooth and creamy.

  6. Fold peas and beans (portion for pasta) into pasta.

  7. Divide pasta between serving plates or bowls and top with red pepper flakes and black pepper. Enjoy!



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