Creamy Vegan Fettuccine
Prep time
Cook time
Total time
The sauce in this recipe takes just minutes to make (be sure the nuts are pre-soaked), and yet is so creamy and rich! Serve with traditional fettuccine noodles, or any other noodles you prefer. Recipe reprinted with permissions from Plant-Powered Families by Dreena Burton; BenBella Books, 2015.
Serves: Makes 2½–3 cups of sauce, serves 3–4
  • ¾ to 1 lb whole-grain fettuccine (can use gluten-free)
  • ½ cup soaked and drained raw cashews
  • ½ cup soaked and drained raw almonds
  • 3 to 4 tablespoons toasted pine nuts, divided
  • ½ tablespoon mild miso (see post above for soy-free)
  • 2 to 3 cloves garlic (see note below)
  • 1 teaspoon sea salt
  • ½ teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • 1 cup water
  • ½ cup + 1 to 2 tablespoons unsweetened dairy-free milk beverage (see note below)
  • 1½ tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Few pinches freshly grated nutmeg and/or black pepper
  1. Prepare the pasta according to package directions.
  2. 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, ½ cup milk beverage, and lemon juice until very smooth.
  3. 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 to 3 minutes. If needed, stir in the additional milk beverage (see note below).
  4. Stir in the lemon zest, nutmeg, and pepper. Serve sprinkled with the remaining 2 to 3 tablespoons toasted pine nuts.
Garlic and Spice Note: This sauce is meant to be very family-friendly. Adults may want to boost the punch with a little more garlic, Dijon, and/or black pepper. As with my other recipes, if your kiddos are sensitive to garlic “sting,” use just one clove.

Milk Beverage Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1 to 2 tablespoons of milk beverage or more if needed to thin, and stir through over low heat.

Idea: Greens are delicious wilted into this pasta! Try adding a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.
Recipe by Go Dairy Free at