I've only had real fettuccine alfredo once. I went through a phase about 10 years ago where I used to eat fettuccine alfredo Lean Cuisines a few times a week. (Don't judge me!) And then I thought, "Hey, this stuff is pretty good! Fettuccine alfredo is my thing now!" So when Chris and I went on vacation to Michigan (which, by the way, is what people from Chicago do--they go on vacation to Michigan) and got dinner at an Italian restaurant, I thought I'd order their fettuccine alfredo. The waiter brought it out and I swear there had to be two pounds of pasta in that bowl. Two pounds of pasta bathed in super rich alfredo sauce. And cheese! Lots of cheese. I don't think I've ever felt so sick after eating a meal in my life and I barely even put a dent in that pasta. Real fettuccine alfredo--never again!
But I still love a good creamy pasta sauce. Just not so heavy. Cashew cream is perfect for this. It's creamy and rich, but it doesn't make you feel sick after eating it. If you're skeptical about the whole cashews-as-dairy-sub thing, give it a try. I was a skeptic too, but it really works. This alfredo sauce is vegan and soy-free; I like to use a little homemade veggie broth in mine for a boost of flavor, but if you want to make a raw version of the sauce to serve over zucchini noodles, it's easy to do by substituting the broth with filtered water and using dehydrated tomatoes instead of oven-dried ones.
How To Make Sun-Dried Tomatoes
No, I'm not going to tell you to leave your tomatoes out in the sun! Even the store-bought ones that say they're sun-dried usually aren't. If you've got more cherry or grape tomatoes than you know what to do with, you can use them to make your own dried tomatoes in the oven. They are the best sun-dried tomatoes you'll ever taste--you can bake them until they're still tender if you want softer tomatoes or leave them in the oven until they're completely dried out. All you have to do to make them is:
1. Cut the tomatoes in half.
2. Put them on a baking sheet, cut side up, and drizzle or spray them with a little olive oil.
3. Sprinkle the tops of the tomatoes with salt and pepper.
4. Bake the tomatoes at 225ºF for 2-4 hours, until they're as dry as you want them to be.
Easy! You can either put the tomatoes in a jar, cover them with olive oil, and refrigerate them or you can pop them in a freezer bag and freeze them until you need them. I love adding them to pasta, pizzas, and salads.
Recipe
Ingredients
- 1 cup raw cashews soaked in water for at least 30 minutes
- ¾ cup vegetable broth
- ½ cup oven-dried tomatoes see recipe in post
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 2 tablespoons thinly sliced basil leaves
- Salt and pepper to taste
- 8 ounces whole-wheat fettuccine cooked according to package instructions
Instructions
- Combine the cashews, broth, tomatoes, nutritional yeast, lemon juice, and garlic in a blender or food processor. Blend on high until the sauce is completely smooth. Stir in the basil and season with salt and pepper to taste.
- Transfer the pasta to a large bowl and toss it with the alfredo sauce. If the sauce is too thick, add a tablespoon or two of cooking water from the pasta.
Kathryn says
I've never tried fettuccine alfredo (I don't think it's a thing over here) and I'm not a big fan of really creamy pasta so this sounds like a perfect compromise - creamy from the cashew without being too heavy and full of flavour from the tomatoes. So good.
Kiersten says
I'd bet fettuccine alfredo is one of those "Italian" dishes that's really 100% American. I mean, it's pasta swimming in heavy cream and cheese, how could it not be American, right? 🙂
vegeTARAian says
Wowser, what a great idea! It looks fantastic, I'd love a bowl of that right now.
Kiersten says
Thank you! 🙂
Abby @ The Frosted Vegan says
Ok so we are TOTALLY on the same wavelength here. I used to be allll about the alfredo, then I had a bad batch from a Fazoli's (like the McDonalds of Italian) and I was totally turned off. Only after going vegan did I discover the wonder that is cashhhewww creammmm!! Also, love the sun dried tomato tip!
Kiersten says
Ha! I think I remember Fazoli's from Wisconsin when we lived there, but we never went. Maybe that's a good thing? 🙂
dixya| food, pleasure, and health says
I am not much of an alfredo person esp when dining out but your version looks sooo good.. I need to make sun dried tomatoes soon. thanks for sharing
Kiersten says
Yes, definitely make them while tomatoes are still in season! 🙂
Emma says
I love creamy pasta dishes but now I'm vegan I pretty much always have to make my own at home since it's impossible to get anything out. I slow-roasted a bunch of tomatoes a couple of days ago to use up some of my tomato crop. This looks seriously good.
Kiersten says
Yeah, pretty much anything creamy is off limits if you're vegan! We rarely go to Italian restaurants because the veg options are usually fettuccine alfredo or pasta with marinara. Which, really, I could make at home. Or deep fried eggplant parm!
Caitlin says
i remember distinctly the one time i ever had fettucini alfredo and i thought it was the most repulsive thing i ever ate. i thought i was going to throw up.
but this one, yeah, i'm pretty sure i'd love it 😉 sundried tomatoes=make everything better.
Kiersten says
Ha ha, yeah, it's pretty repulsive. It's not fun to eat things that make you feel like blerrrrrggggh afterwards.
Martina says
The idea of how rich ans sickly alfredo sauce is kinda makes me gag but this version is going on the list - the list of new foods to try. Cashew as a dairy sub...mhhhh...I think I'll give that a go. Everytime you post about the cashew mayo I think the same thing but enough thinking, time to start doing!
Kiersten says
You definitely need to make cashew mayo too! 😀 It's so easy, I totally regret not trying it sooner.
JulieD says
Love love love this!! And your tips on how to make sun-dried tomatoes!! Thank you!
Kiersten says
You need to try it--so easy and tasty!
Anele @ Success Along the Weigh says
I'd like to dive head first into that right about now! YUM!
Kiersten says
Creamy pasta will do that to a person, right?
Alexis @ Hummusapien says
Cashew cream is so rich and decadent...who even needs the cow's stuff?! I never knew how easy it was to make homemade sun dried tomatoes, either! This is SO going on my list to make. Pinned!
Kiersten says
I know, right?! I wish more people would believe me. 😉 Because seriously, if my husband likes it and can't tell the difference, you KNOW it's good.
Emma says
I am so curious what this tastes like, will give it a try - looks good! Thanks for the always great ideas 🙂
Kiersten says
I hope you like it! 🙂
Laura @ The Green Forks! says
Pinned! I will absolutely be making this. Very, VERY excited!
Kiersten says
Thanks for the pin!
Maria Tadic says
I've made a similar recipe and it really is delicious. I'll never NOT be impressed by the fact that you can make a healthy cream sauce out of cashews (or walnuts!). It just makes me excited every time! How long do those tomatoes last at room temp you think?
Kiersten says
I've kept them in a plastic baggie on the counter for a day, but I haven't tried anything longer. I think it depends how much you dry them out in the oven. You can let them go for a long time until they're hard and almost completely dried; I think those would last a few days. If you want them softer, they might go bad faster. They do last a few days without oil in the fridge though.
Hannah @ CleanEatingVeggieGirl says
This sounds SO stinkin' good!! I seriously cannot wait to try it. Surprisingly, I have yet to try the cashew technique to make "cheese."
Kiersten says
Have you seen the blocks of cheese people make with it? That will be my next project. 🙂
Angie@Angie's Recipes says
I want to try that rich cashew cream too! Your vegan fettuccine alfredo looks really good.
Kiersten says
You definitely should--it's so good!
Meg @ Beard and Bonnet says
Have we discussed my obsession with everything and anything that contains cashews!? OMG this sounds so good and is definitely on my to-make list.
Kiersten says
I am currently having that same obsession. 🙂 I buy bags of them whenever we go to Trader Joe's. I do eat dairy, but I try to limit it to once or twice a week and cashews are really the best sub I've found for that dairy creaminess.
Erika says
Omg you are spot on. Erik and I went to an Italian restaurant a few months ago and on a whim ordered the broccoli fettucine alfredo to split and it was just...way too much cream, pasta, cheese...too much white. I felt totally, totally gross after. I LOVE this alternative, although I'm going to have to wait around for someone to give me a box of cherry tomatoes 🙂
I've made Detoxinista's cashew-based mac 'n cheese before and even though it doesn't really taste like the traditional stuff, it was fantastic. And have you tried those creamy avocado pasta recipes floating around? Ugh, FAV.
Kiersten says
Yeah, I felt so gross too. I think I laid in bed that whole night. :/ I need to try doing some kind of mac & cheese with cashews. I LOVE mac & cheese, but that's another one of those things that makes me feel a little bit sick after I eat it...
Sonnet says
This is such a pretty dish! And I love that it's a dairy-free cashew based sauce! I've never thought about making my own sundried tomatoes. I'll have to try this! 🙂
Kiersten says
You do have to try it! 😀 They are so good. SO much tastier than the kind you buy!
Melissa {Persnickety Plates} says
And as a person from Michigan, we vacation in Chicago. I think we get the better deal =)
Also, this looks awesome.
Kiersten says
Yeah, but you guys have sand dunes! 🙂
Grace @ Earthy Feast says
I think a lot of people that grew up in the 90's had a fettuccine alfredo phase - I did! I'm hoping this cashew cream thing isn't a phase of a fad because I love the stuff - so good! Those sun-dried tomatoes look awesome. I always think they are one those items that I have to buy at the store - never thought to make them myself before. I'm sure they taste even better when they're homemade too! 🙂
Kiersten says
I know, I am on a complete cashew cream kick right now. Which is much preferable to a fettuccine alfredo kick. 🙂
Nancy/SpicieFoodie says
Wow Kiersten, this is amazing! I have to give it a try and know that I'm going to love it. Thanks so much for sharing.
Kiersten says
Yay! I hope you like it if you make it! 🙂
Joy //For the Love of Leaves says
This looks and sounds really delicious! And I don't even like sun dried tomatoes!
Kiersten says
I don't like fresh tomatoes, but I LOVE the dried ones. 🙂
Robyn B | Modern Day Missus says
Yuummmmm. Can you believe I only made my first batch of cashew cream about a month ago.... I can't believe I waited so long. Cashew cream is amazing, and adding sun dried tomatoes sounds like such a great combo. Your sauce looks so smooth 🙂
Kiersten says
The first time I tested this recipe, I was impatient and the sauce was a little bit chunkier. 🙂 It looked fine in the blender and then I tossed it with the pasta and saw all the cashew bits!
leigh says
Hi Kiersten...I just discovered your blog and all these wonderful recipes I can't wait to try out. I'm a baby vegan....my new way of life.
Talking about how gross you felt after eating that mother load of pasta, cream and cheese.....I know...I totally know. That's pretty much how I was feeling all the time ..my stomach and digestive system have been a complete trainwreck. Well...after
discovering your blog and all these recipes...and the beautiful photos of your creations
I feel inspired and determined to drop 60 pounds and to stop being a food junkie. I'm a 53 year old female who woke up on Aug. 8th with a new outlook
on life. I'm gonna start taking better care of myself and this blog and your recipes
are my little beam of light right now....thank you so much..
can't wait for tomorrows post.
Leigh Carroll
Kiersten says
My mom is a little bit older than you are and she went vegan in January and she lost a lot of weight (I won't say how much on my blog--I don't think she'd be happy with me!) and completely reversed some health issues she was having. Her doctor couldn't believe it. The best incentive for her to stick with her new way of eating has been how good she feels. I know that if my mom, who grew up on meat and potatoes and big, heavy casseroles (and served me and my brothers meat and potatoes and big, heavy casseroles when we were growing up!), can make such a big change in her life, you can too. If you need any help, don't hesitate to email! 🙂 Good luck!
Eat Good 4 Life says
This looks awesome. I have never used nutritional yeast before but I think I shall. Very interesting incorporating cashews in this sauce. Pinning 🙂
Kiersten says
Thanks for the pin! 🙂