GF, Vegan Fettuccine Alfredo

GF, Vegan Fettuccine Alfredo

I’ve recently found out that I have an ongoing yeast infection. I’ve been looking for recipes to enjoy that are also gut-friendly…more


  1. Cashew cheese

  2. 1 1/2 c cashews

  3. 3/4 c boiling water

  4. 1 tsp garlic powder

  5. 1/4 c nutritional yeast

  6. 1 1/2 tsp sea salt

  7. 3 TB lemon juice

  8. Pasta

  9. 1 package brown rice pasta

  10. Sauce

  11. 1 onion sliced

  12. 3 big mushrooms, slived

  13. 3 garlic cloves, minced

  14. 1/2 c almond milk

  15. 1 TB gluten free flour

  16. 1 tsp thyme

  17. 1 tsp oregano

  18. to taste Salt and pepper


  1. Soak cashews in boiling water for 15-20 min

  2. Meanwhile… make pasta according to package instructions. Strain and set aside

  3. Add rest of cashew cheese ingredients to the cashews and boiling water

  4. Blend in a high speed blender (immersion blender works fine too) until smooth and creamy

  5. Sate onions, mushrooms and garlic until translucent

  6. Add flour, milk, cheese and spices

  7. Continue cooking until sauce somewhat thickens

  8. Add in the pasta, stir to combine

  9. Sprinkle with crushed parsley to garnish

  10. Serve with honey-mustard salmon with a side of asparagus and broccoli

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