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Dairy-free Gluten-Free Fettucine Alfredo

Fettucine alfredo is one of those universally beloved comfort foods. But common diet restrictions make eating it a no no.  Enter gluten-free pasta with this rich, creamy, dairy-free sauce.  Now you can have your pasta and eat it too, completely guilt free!



12 oz fettuccine (make at home, or use Trader Joe’s gluten-free brand)

2 cups unsweetened soy or almond milk

4 oz soy cream cheese

3 Tbsp blanched sliced almonds

3 Tbsp nutritional yeast, plus more for sprinkling

1 tsp finely grated lemon zest

Kosher salt and freshly ground black pepper

2 tsp extra-virgin olive oil

3 cloves garlic, finely chopped

1/2 cup loosely packed parsley leaves, chopped

1 cup peas



Boil fettuccine according to package directions. Strain, reserving 1 cup of the water.

Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.

Boil peas for 5 minutes or until cooked

Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini, peas, and parsley and toss to combine. Thin out with a little more pasta water if needed.

Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.