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  • Writer's pictureJoe Centineo

The Sunday Cookbook: Dairy-Free Fettuccine Alfredo

Updated: Mar 24

Love creamy pasta but need a dairy-free option? Try this delicious Dairy-Free Fettuccine Alfredo recipe that uses garlic, soaked cashews, nutritional yeast, and dairy-free milk of your choosing to create this flavor-packed sauce!

Dairy-Free Fettuccine Alfredo - The Sunday Cookbook - Food Allergy Recipes

We love honoring our family recipes here on The Sunday Cookbook, recreating them to be allergy-friendly for Amanda. This recipe we are revamping comes from Amanda's dad.

This creamy and comforting dish has been a Sunday dinner tradition for the MacGregor family for years. Now, we're sharing our delicious dairy-free version, which preserves the same heartwarming flavors and creates new memories. Join us as we pay homage to Phil's Alfredo sauce with our Dairy-Free Fettuccine Alfredo.


With a rich and creamy sauce that would coat every strand of pasta perfectly, Phil's Alfredo sauce was a rare treat, but a delight when served. However, as dietary restrictions changed, it was time to reinvent this classic recipe, and so we did!

In a pinch?

Don't have time to make the sauce homemade? Try Primal Kitchen's plant-based Alfredo made with pumpkin seed butter and avocado oil.

Primal Kitchen No-Dairy Alfredo Sauce delivers that same decadent Alfredo sauce taste without dairy (or gluten, soy, or canola oil). Creamy pumpkin seed butter, avocado oil, flavorful roasted garlic, onion powder, and a sprinkle of black pepper make this Certified Paleo and Keto Certified, plant-based sauce a perfect pairing with zoodles, parmesan chicken, and classic fettuccine.

Use our promo code AMACGREGOR10 at checkout to receive 10% off your online order at

The Sunday Cookbook:

Dairy-Free Fettuccine Alfredo



For the Sauce:

  • 4 cloves garlic, minced

  • 1 small onion, finely diced

  • 2 tablespoons olive oil

  • 2 cups cauliflower, cut into small florets

  • 1 cup raw cashews

  • 2 cups of dairy-free milk of your choosing

  • 4 tablespoons nutritional yeast

  • 2 teaspoons sea salt

  • ½ teaspoon ground pepper



  1. Soak cashews in hot water for at least 10 minutes.

  2. Bring a large pot of water to a boil. Add a couple of teaspoons of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta), and cook according to the package's directions.

  3. Meanwhile, in a large pan or skillet over medium heat, saute the garlic and onions in the olive oil for about 3 minutes. Add in the cauliflower and saute for about 7 minutes or until the cauliflower is tender. Remove from heat and let cool slightly.

  4. Drain the cashews and add to the blender with the milk. Blend on high speed for 1 minute. Then add the slightly cooled cauliflower, garlic, and onion mixture into the blender, along with the nutritional yeast, salt, and pepper. Blend again on high speed until everything is fully smooth.

  5. Pour the mixture back into the pan or skillet. Heat on a low flame and simmer for 3 minutes or until the sauce begins to thicken slightly.

  6. Once the pasta is cooked, using tongs, transfer the pasta straight from the pot to the sauce. Mix all together until the pasta is fully coated in the sauce. If needed, add pasta water to loosen up the sauce.

  7. Finish off with freshly cracked pepper and parsley.

Use our promo code AMACGREGOR10 at checkout to receive 10% off your online order at

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