Making a vegan friendly pasta can be a challenge, because pasta itself often contains eggs and many sauces use dairy products and eggs as base.

But this delicious rich and creamy fettuccine Alfredo is 100 percent vegan and you probably wouldn’t be even able to tell that there’s no dairy or eggs in it, because it’s just so good.

What’s the secret of this creamy sauce that looks like richest finest cream has been used to cook it? Cashews and roasted garlic. Not only do they provide a taste that is so well balanced and intense you’ll forget you ever had your Fettuccine alfredo any other way, they also create a texture which, when blended, is perfectly smooth and intense. 

You might need a blender that works well to work the cashews, but I have to say, my kitchen processor is not top notch, and yet, it still produces the result I’m quite satisfied with.

Another tip I think is important – use very good quality olive oil and freshly squeezed lemon juice. Olive oil has its own intense flavor that works great with many Italian style dishes and using olive oil that’s not so good may spoil the dish totally.

I usually add browned mushrooms to this recipe and garnish it with my favorite greens. Thyme and parsley work the best for me, but you can also try chives and basil. I hope you enjoy this recipe as much as I do!