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  • For the pasta:
  • 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
  • 1/2 tablespoon fine sea salt
  • Alfredo sauce (Makes 2 cups sauce):
  • 2 cups (480g) low-sodium vegetable broth
  • 1/4 cup (64g) raw cashew butter w/NO added oils OR a heaping 1/2 cup (same weight) raw, unsalted cashews (See Note)
  • 2 teaspoons (10g) apple cider vinegar
  • 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
  • 2 tablespoons (20g) brown rice flour
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper:
  • optional: 1 teaspoon Italian seasoning
  • optional: any veggies you may want to add
  • UPDATE: I no longer use nutritional yeast in this recipe since it causes gout in my husband and headaches in my daughter, so if you also need to avoid yeast, this recipe still is just as delicious. I highly recommend the low-sodium veggie broth by Trader Joe's, if possible. The flavor is phenomenal. Slightly increase the garlic powder and add a heaping half teaspoon of onion powder.
  • * Note: Please note I have ONLY tested this recipe exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. It is practically impossible to find any raw cashew butter that doesn't have added oil, which just tastes nasty. I always make my own. To make it, just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during, particularly in the beginning as it will go through chunky stages. Process until completely silky smooth, do not stop until it becomes almost pour-able like almond butter and dripping off of a spoon easily. Just when you think it's done, keep going. It should be like a smooth buttercream frosting texture basically. Then just use 1/4 cup for the recipe as listed.
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