Healing Vegan Fettuccine Alfredo

The Magazine: Healing Vegan Fettuccine Alfredo

Typical Alfredo sauces are made up of inflammatory ingredients like butter, cheese and heavy cream — aka not the most nourishing combination for your body. But you don’t have to give up your pasta-loving ways. There’s a better-for-you version you can whip up for dinner that’s entirely made of plants.

This vegan sauce gets its creaminess from cashews and a dash of cold-pressed hemp oil, which gives you an ideal ratio of omega-6 to omega-3 fatty acids. That’s good news for your health now and in the future: It helps keep your mental health in check and enables your body to properly fight off disease. On top of that, the cheesy flavor comes from B vitamin-loaded nutritional yeast and immune-helping garlic. Ps. once you go the plant-based route for your Alfredo, you’ll never go back.

Cook Time

20 min.


4-6 servings


2 cups unsalted cashews, soaked overnight
3 cloves garlic
1/4 cup nutritional yeast
1 cup plant-based milk (we love hemp milk!)
1 Tbsp unrefined hemp oil
1/2 tsp fresh lemon juice
2 tsp sea salt
1/2 tsp pepper


1. Soak your cashews in water overnight. When you’re ready to prepare your Alfredo sauce, drain water and add cashews, garlic, nutritional yeast, and plant-based milk in a blender. Blend until smooth.

2. Add sea salt, pepper, lemon juice, and hemp oil into the blender. Blend until smooth.

3. Warm sauce on the stove over low heat, stirring constantly. Serve over Fettuccine pasta, or any grain of your choice.

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