If you love alfredo sauce, we have a creamy, flavorful version for you, completely free of cruel dairy.

This quick and easy recipe by Farm Sanctuary Chef Gail Patak will surely please everyone around the dinner table.

Serves 6

Ingredients:

1 package fettuccine noodles (check that there are no dairy or egg ingredients)
1 cup raw cashews, soaked in 4 cups of water for at least 2 hours, then rinsed
2 cups unsweetened nondairy milk (full-fat oat milk recommended)
½ cup nutritional yeast
½ cup vegan Parmesan (Follow Your Heart recommended)
4 cloves garlic, finely chopped (can substitute 2 tsp granulated garlic)
½ tsp white pepper
1 tsp onion powder
½ tsp nutmeg
Cracked black pepper and sea salt to taste

Instructions:

Cook fettuccine noodles according to package directions.

Place all other ingredients in blender or Vitamix and blend on medium-high until velvety smooth. Pour blender mixture into a saucepan and cook over medium-low heat for approximately 5 minutes, stirring constantly.

Remove sauce from heat and toss with your fettuccine, then top with vegan parmesan, Himalayan pink sea salt, a pinch of cracked pepper, and your favorite pan-seared veggies (an assortment of *mushrooms works nicely).

Serve warm immediately. Any remaining Alfredo sauce can be kept in an airtight container and refrigerated for up to 4 days for best quality.

Cashews can be soaked ahead of time and will be good for about 5 days.