Creamy Vegan Fettuccine with Nutty Sauce

This a healthy Italian-inspired delicious dish features a luscious cashew-based cream sauce flavored with cherry tomatoes, basil, and capers, served over fettuccine. It’s a plant-based pasta dish that’s both comforting and full of healthy nutritious.


  • 12 oz. fettuccine pasta
  • 1 cup cashews, soaked overnight
  • 1 cup vegetable broth
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp. capers
  • 1 tbsp. nutritional yeast
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Fresh basil leaves, chopped


  1. 1.Cook the fettuccine pasta according to package directions. Drain and set aside.
  2. 2.In a blender, add the soaked cashews, vegetable broth, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth, then set the cashew sauce aside.
  3. 3.In a pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and translucent.
  4. 4.Add the cherry tomatoes and capers to the pan and cook until the tomatoes start to soften.
  5. 5.Pour the cashew sauce into the pan with the tomato mixture and stir well to combine. Cook until the sauce is heated through and starts to thicken.
  6. 6.Serve the creamy cashew sauce over the cooked fettuccine and garnish with fresh basil leaves.