Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Ok you guys…this just may be my new favorite pasta! You all know I am constantly making new pasta recipes and it’s hard for me to choose a fave, but this dairy free lemon Alfredo is truly restaurant-style. It’s ultra creamy, perfectly lemony and flavorful, and so easy!
I just can’t get over how good it is. Look at that creaminess! It tastes like it has heavy cream in it like traditional Alfredo…you would never know this is dairy free! I do use ghee or butter, but if you need it totally dairy free you van use olive oil!
Pair it with any pasta you love. I used a cauliflower based linguini here that I found at Whole Foods. It was delish! I paired it with shrimp and arugula, but this would also be delicious with salmon, chicken, or chickpeas for a vegetarian option. Toss in any veggies you love or a big side salad and you’re set!
The lemon Alfredo sauce is also paleo friendly, depending what noodle you use if that’s your thing!
I truly think I could eat this every week, multiple times a week. It’s so good! I can’t wait for you guys to try it! I know my fellow pasta lovers will be as hooked on this one as I am 😉
You will need 1/2 cup of cashew cream for this recipe; I’ve included in the recipe how I prep cashew cream. It leaves you with a big batch to use throughout the week (try it in this creamy tomato sauce!), and you can freeze leftovers to thaw at any time.
So, don’t be alarmed when it calls for 2 cups of cashews! You won’t be using all of the cashew cream at once. I LOVE prepping cashew cream and I highly recommend it as a weekly staple!
Be sure to let me know if you give this one a try! I can’t wait to hear what you think! xo
Simple and super creamy cashew cream lemon Alfredo. Dairy free, paleo friendly, and so delicious.
4–5 oz of pasta (measured dry)
1/2 cup cashew cream (see recipe below)
1 tbsp butter, ghee, or olive oil
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp sea salt
1/4 cup vegetable broth
Juice of 1 lemon
1/4 cup reserved pasta water
2 cups raw cashews, soaked for at least 6 hours, drained and rinsed
1/2 cup filtered water
1 large clove of garlic
To make the cashew cream, add all ingredients to a blender and blend until smooth. Note, you will only need 1/2 cup of the cashew cream for this recipe so you will have leftovers!
Cook your pasta according to directions on box. This makes enough sauce for about 1/2 or so of an 8 oz box of pasta.
When pasta has a few minutes left, reserve 1/4 cup of the starchy pasta water.
To make the sauce, heat a skillet over medium-low heat, then add the butter (or olive oil).
Once butter is melted, reduce heat slightly and stir in the garlic powder, salt, and pepper. Pour in the veggie broth and lemon juice and allow to cook for 2 minutes. Whisk in the cashew cream until smooth, then whisk in the pasta water. Remove from heat.
Mix sauce with the drained pasta. To thin the sauce, add an extra splash of broth if desired. Best served fresh, but to reheat add a splash of broth and gently heat on the stove.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover cashew cream can be stores in the refrigerator for up to 5 days, and then in the freezer for up to 3 months.
*This makes a large batch of the cashew cream. You will not use all of it for this recipe!
How much lemon do you add? Is it just zest or do you use the lemon juice?
So sorry I just updated the recipe! Don’t know how I missed that haha! Juice of 1 lemon, you can add some zest too if you like when you serve it 🙂
Haha thanks girl!! Can’t wait to make it this weekend 🙂
This is sooo good!!! Wow! I added in spinach and chicken. Amazing!
This is so lovely! I did it with shrimp, arugula, green onions – and some broccoli florets that I added to the pasta in the last 3 minutes of cooking before al dente. I honestly feel like this is the perfect summer pasta – so light and refreshing with the lemon. Thanks so much!
This is fantastic. Perfect and light for summer!
So easy to make, and so delicious! Haven’t had a dairy-free Alfredo pasta that I’ve liked until I tried this one. Thank you!
My sister served this to me last week. I can’t wait to cook it for me and my wife.
Oops. This should be 5 stars. -Nell
Hi there! Do you have all the nutrition facts on this recipe? Thanks!
I’ve never tried a dairy substitute before while cooking but wanted to give this a shot. So so delicious! Creamy and tangy, my dairy-loving taste testers were very happy. Excited to have extra cashew cream left over for more!
What can I use instead of cashew cream? I have a nut allergy!
Unfortunately you need the cashew cream for this one Clarissa! I haven’t tried making it any other way- I’m sorry!
Love this recipe and the cashew cream!! This is by far the most successful recipe I’ve made using cashews as a dairy substitute. So creamy and the taste reminds me of true alfredo sauce. This meal is definitely going to be in the rotation!
Tried my first dairy free recipe and loved how easy this recipe was. This Alfredo is one of the best I have had. Will definitely make this again soon!
I made this for my roommates, and although they were a bit skeptical of the dairy-free alfredo at first, we all loved it! I ended up making a cup of cashew cream and doubling the recipe and it turned out amazing! I paired it with vegetarian Italian sausage, and I thought the lemon would not complement those flavors, so I just added a tablespoon or two of lemon. I also added roasted brussels sprouts. This sauce is so creamy, you cannot tell it’s dairy free. Definitely will be making again!
So good! I made it for my husband and i for tonight’s dinner. I added shrimp for some extra protien. Sooo good. Thank you for your good work👏