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Free Fettuccine Alfredo

A delicious and nutritious pasta, minus the gluten and dairy.
Author: Ginger



  • 1 cup raw cashews
  • 2 cloves garlic grated
  • 2 Tbsp. nutritional yeast
  • 1 tsp. mustard powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. lemon juice
  • 1 cup water
  • 1 cup chopped broccoli
  • 2 cups fresh spinach roughly chopped
  • 1- 16 oz. package pasta I used brown rice fettuccine



  • In a food processor or coffee grinder, grind raw cashews until a flour-like consistency. Transfer to a medium size bowl.
  • Using a microplane or zester, grate the garlic cloves into cashew flour.
  • Add to the cashew mixture, the nutritional yeast, mustard, salt, pepper, lemon juice and water. Whisk to blend.
  • Place a fine mesh strainer over a medium sized pot. Pour cashew mixture into strainer and gently coax through with the back of a spoon. Discard any small bits left over.
  • Heat cashew mixture, stirring frequently, over medium-low heat until just hot. It will thicken quickly, so remove from heat once desired consistency is achieved.
  • Meanwhile, give broccoli and spinach a quick heat. Place in a steamer, or in a pot with a small amount of water, and steam until broccoli is just tender, and spinach is just wilted.
  • Boil pasta according to package directions. Drain cooked pasta in a colander.
  • Empty pasta into a large bowl or serving plate. Top with cashew sauce and vegetables. Give a gentle toss to mix.
  • Serve.