No Cheese Fettuccini Alfredo... So good they won't know it's Dairy Free!

Craving a creamy, indulgent pasta dish but looking to steer clear of dairy?

Look no further! Today, I am thrilled to share a tantalizing recipe for a dairy-free Fettuccine Alfredo that will blow your taste buds away. This unique twist on a classic favorite is not only creamy and flavorful but also entirely plant-based, making it perfect for pescatarians and vegetarians alike. (hint: omit the salmon for a yummy plant based dinner)

If you're looking for a creamy yet dairy-free twist on the classic fettuccini Alfredo, this recipe is a must-try. It's not only comforting and delicious, but it's also packed with healthy fats, protein, and flavorful herbs that will leave you feeling satisfied without the heavy cream.

A Creamy Delight without the Dairy Bursting with Flavor

Say goodbye to heavy cream and cheese, and say hello to a luscious, velvety sauce that will leave you craving seconds. To start off our dairy-free adventure, gather these ingredients for the sauce: fettuccini, nutritional yeast, oat or coconut milk (you can use unsweetened almond milk), raw cashews, garlic powder, onion powder, and a pinch of sea salt. This combination is the secret to achieving that rich and creamy consistency that you love in traditional Alfredo. Adding a creative twist to the dish, I paired this dish with succulent salmon, fragrant minced garlic, sun-dried tomatoes, and zucchini. You can omit the side of salmon and sub a plant based entree to make this dish 100% vegan. Let's Get Cooking!

Ingredients:

For the Dairy Free Alfredo Sauce:

• 8 oz fettuccini (gluten-free if preferred)

• 1/4 cup raw cashews (soaked in water for at least 30 minutes)

• 1/4 cup nutritional yeast

• 1/2 cup oat or coconut milk (unsweetened) (almond milk is ok too)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Sea salt to taste

• Freshly ground black pepper (optional)

• Italian herbs: 1 tsp dried basil, oregano, or a mix of both for added flavor

• Plant based mozzarella

• Plant based parmesan

• 1 teaspoon of olive oil

For the Salmon & Veggies:

• 2 salmon fillets

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1/4 cup sun-dried tomatoes (drained and chopped)

• 1 medium zucchini, thinly sliced

• Italian herbs: 1 tsp dried basil, marjoram and oregano

• Salt and pepper to taste

• Optional: Fresh parsley for garnish

Instructions:

1. Prepare the Alfredo Sauce:

   • Drain the soaked cashews and add them to a blender or food processor along with the nutritional yeast, oat or coconut milk, garlic powder, onion powder, and a pinch of sea salt. Blend until smooth and creamy. Adjust the thickness by adding more milk if needed. Taste and season with salt, pepper, and Italian herbs to your liking. I used a pinch of oregano, marjoram, basil & dried sea kelp.

     • 👀Tip: Use a high powered blender!

   • Heat the mixture in a 2 qt pot combining teaspoon of olive oil and mozzarella cheese until cheese is completed melted into the sauce.

2. Cook the Fettuccini:

   • Cook the fettuccini according to the package instructions. Drain and set aside.

3. Sauté the Salmon & Veggies:

   • In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

   • Season the salmon fillets with salt, pepper, and Italian herbs. Place them in the pan, skin-side down, and cook for about 4-5 minutes on each side or until cooked through. Remove and set aside.

   • In the same pan, add the sun-dried tomatoes and zucchini. Sauté for 2-3 minutes until the zucchini softens. Season with additional herbs, salt, and pepper to taste.

4. Combine & Serve:

   • Add the cooked fettuccini to the pan with the sautéed veggies and pour the cashew Alfredo sauce over it. Toss everything together to coat the pasta evenly.

   • Plate the fettuccini Alfredo and top each serving with a salmon fillet.

   • Garnish with some grated plant-based parmesan cheese, fresh parsley or extra herbs, and serve!

This recipe is perfect for a cozy dinner, whether you’re looking to indulge without the heaviness of dairy or simply want a meal packed with nutrients. Enjoy this healthier spin on fettuccini Alfredo that will have everyone asking for seconds and they won't even know you skipped the cheese!

This dairy-free twist on Fettuccini Alfredo is a delightful revelation for those looking to enjoy a classic comfort food without compromising on flavor or creaminess. Whether you're a pescatarian, vegetarian, lactose intolerant or simply on the lookout for a healthier alternative, this recipe is guaranteed to become a staple in your weekly menu rotation.

So, what are you waiting for? Get your apron on, gather your ingredients, and embark on a culinary journey that's sure to tantalize your taste buds. Enjoy the rich, velvety goodness of this No Cheese Fettuccini Alfredo and watch as your friends and family marvel at your dairy-free masterpiece! Dive into a bowl of creamy goodness and experience the magic of dairy-free dining.

Bon appétit!

Why You’ll Love This Dairy Free Alfredo Dish:

• Nutritional yeast and cashews create a creamy, cheesy flavor without any dairy.

• The sun-dried tomatoes and zucchini add brightness and texture.

• Salmon provides heart-healthy omega-3 fatty acids.

• A dash of Italian herbs elevates the entire dish, making it flavorful and aromatic.

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