Chloe’s Kitchen Recipe: Fettuccine Alfredo

ChloesKitchen_Fettuccine-Alfredo_400There is something oh‑so-comforting about slurping up hot fettuccine coated in a decadent cream sauce. But hold the cream! This dairy-free vegan version is every bit as rich and satisfying, with only half the fat. From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way.

Chloe’s Kitchen

Chloe’s Kitchen

by Chloe Coscarelli

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Who says you can’t have it all? Made with a heavenly garlic-infused cashew or almond cream sauce and flecked with fresh parsley, this Fettuccine Alfredo is even tastier than the real deal. It also leaves you feeling light and energized, without a pasta hangover.


1 pound fettuccine
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup raw cashews or blanched almonds*
2 cups water
2 teaspoons white miso paste, optional
1 tablespoon lemon juice
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh Italian parsley, for garnish

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.

Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.

*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.


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Tracy Alloway, PhD, is Professor of Psychology at the University of North Florida. Formerly, she was the Director of the Center for Memory and Learning in the Lifespan. She is an expert on working memory and education, and developed the internationally recognized Alloway Working Memory Assessment. She writes a blog for Psychology Today. Together with Ross Alloway, Tracy edited an academic book on working memory (Psychology Press) and has published research on working memory in a variety of contexts, from education to aging, from happiness to lying, from barefoot running to Facebook. Their research has been featured on the BBC, ABC News, Huffington Post, Salon, The Washington Post, and Newsweek. They have lived in El Salvador, Scotland, and currently live in Jacksonville, Florida.

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