Creamy Fettuccine Alfredo

This sauce takes just minutes to make, and yet is so creamy and rich! It will become your go-to creamy pasta sauce.

Course entree, Main Course, pasta


  • 3/4- 1 lb whole-grain fettuccine (brown rice, kamut, whole-wheat, etc - can also use another shape pasta)
  • 1/2 cup soaked and drained raw cashews
  • 1/2 cup soaked and drained raw almonds
  • 3-4 tbsp toasted pine nuts divided (see note)
  • 1/2 tablespoon mild miso (ex: chickpea miso or brown rice soy miso)
  • 2-3 cloves garlic see note below
  • 1 teaspoon sea salt
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1 cup water
  • 1/2 cup + 1-2 tbsp plain nondairy milk see note below
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Few pinches freshly grated nutmeg and/or black pepper


  1. Prepare the pasta according to package directions. Meanwhile, prepare the pasta sauce. In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, milk, and lemon juice until very smooth. Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2–3 minutes. Stir in the lemon zest, nutmeg, and pepper. Serve, sprinkling with the remaining 2–3 tablespoons toasted pine nuts. Makes 2½–3 cups of sauce, serves 3–4

Recipe Notes