Fettuccine cashew alfredo

Fettuccine cashew alfredo

Did everyone (well, those of you who are Stateside) have an enjoyable long weekend? Thom wound up eating so much food on Thursday night that he couldn’t stand up straight, so we called it quits a little early and were tucked into bed by 9:30PM (AKA my ideal bedtime). The next morning I woke up with a strange urge to go grocery shopping at Trader Joe’s, so I did. I wound up filling the cart with a bunch of stuff we didn’t need, like garland and frozen açai packets and those gross, neon orange cheese puffs because my dude – the one who has zero self control on that joke of a holiday we refer to as Thanksgiving – loves them. And I don’t have it in me to tell him he can’t eat them because it’s his body, yo! Anyway, I came back home and fiddled with the garland and swept our floor no less than five times (’cause garland creates a real mess) before I finally decided to hang it over the big window with our FELIZ NAVIDAD garland strung overtop. Then I woke Thom and he almost immediately stated that he dislikes it. But not enough to try to convince me to take it down which, I think, means he secretly kinda has a soft spot for it.

When we first started dating, Thom was vehemently opposed to holiday decorations for reasons I still only half understand. But then, the other morning – after damn near a decade of resistance – he admitted that the decorations have grown on him and that he actually looks forward to the day we put them up together. And I about lost my shit because DID MY EBENEZER SCROOGE REALLY JUST SAY WHAT I THINK HE SAID? We spent a good chunk of that morning talking about all of our favorite holiday traditions; ones we had growing up and ones we’d like to start on our own. We talked about the jolly dude with the beard and if we’d tell our future children (FYI: as of now there are exactly zero children in my future but I’m willing to entertain the fact that I just might change my mind) (..but probably not) that he’s real. We talked about how nice it’s going to be to celebrate our first holiday season out in Colorado after years and years of flying back east. And it was then that I had to take a deep breath because, truth be told, I wasn’t sure we’d make it to the point of celebrating the holidays at home. The renovation was pretty rough on our relationship. Did I tell you that? I feel like I somehow kept that little bit of info concealed because the last thing you want to do, as you’re watching your relationship slowly swirl down the drain, is talk about how your relationship is swirling down the drain. You know?

So this is the part where I admit that the renovation changed me. And him. And us and our relationship. For a while it changed us for the worse. For a while I hated waking up next to him and I’m pretty sure he hated waking up next to me, too. For a while I thought that maybe we weren’t going to make it; that THIS was going to be the straw that broke the camel’s back. But we made it out on the other side despite the fact that we spent a solid month weathering a storm that nearly broke us. A storm we watched with wide, horrified eyes, not knowing what the fuck was going to happen next. It’s almost like in that moment of complete and utter despair, we reached into the unknown depths of our bellies and pulled out a card we didn’t even know we had. And we played it, not knowing if it was going to be for better or for worse. Thankfully, this time, mine was for the better. And thankfully, this time, his was, too.

All that to say, we’re still here – in all our messy glory (though, admittedly, a lot less messy now that we’re no longer confined to 192 square feet of living space) – doing this thing. And sliding into nine years come 24 December. He finally came around to the holiday decorations (!) but still hasn’t learned when to stop shoving food into his face come the fourth Thursday of November. As for me, well, now that the Great Decoration Struggle is over I’ve started a new campaign: trying to convince him that cashew-based sauces are where it’s at. In all seriousness though, I’m just thankful that I still get to do life with the man who has a love for me that’s so massive it could swallow the world whole. A love that, I am certain, will overcome just about anything we throw its way.

PreppedCashew Alfredo sauce in the makingF E T T U C C I N EUntitledFettuccine cashew alfredoUntitledFettuccine cashew alfredoFettuccine cashew alfredoFettuccine cashew alfredo

Notes: For last minute soaking, cover the cashews with boiling water. After one hour, drain the water and they’ll be ready to go. If you’d prefer to go the cashew-free route, you can u  2 1/4 cups of cooked white beans in place of the cashews. However, the cashew version definitely reigns supreme. If you’re not into cashews or beans, try this recipe instead. If you like super thick alfredo sauce, use 3/4 cup of almondmilk; for something a little thinner, the full cup. The coconut oil isn’t 100% necessary but I do find that it keeps better in the fridge when I use it. To up the protein content, serve pasta with pan-friend chickpeas (it’s surprisingly delicious).

More cashew-based goodness: black bean + tempeh tacos with cashew cheese sauce, broccoli + sunflower seed ravioli with cashew vodka sauce, and spicy black bean burrito bowls with cashew + hemp seed chipotle sauce.


Cashew alfredo sauce
2 tablespoons (22g) unrefined coconut oil, divided
1 small yellow onion, diced
1-2 garlic cloves, minced
1 cup (130g) raw cashews, soaked 4+ hours or overnight (in a super cute bowl)
3/4-1 cup (165-220g) unsweetened almondmilk (see notes above)
1 tablespoon (12g) freshly squeezed lemon juice
2 tablespoons (10g) nutritional yeast
1/2 teaspoon (3g) fine salt
1/2 teaspoon freshly ground black pepper

You’ll also need
Brown rice fettuccine, cooked
Sautéed vegetables (I went with crimini mushrooms, Brussels sprouts, and peas)
Fresh parsley, finely chopped
Heavy pinch of sea salt flakes
Freshly ground black pepper

Add 1 teaspoon of the coconut oil to a small saucepan set over medium heat. Once heated, add the diced onion and minced garlic, and cook – stirring as needed – until the onion is soft; about five minutes. Once soft, add the onion, garlic, and remaining coconut oil to the container of a high powdered blender, such as a Vitamix. Drain the water from the cashews then add the cashews, almondmilk, lemon juice, nutritional yeast, salt, and pepper to the base of the blender, too. Blend on high speed until smooth and creamy; 30-45 seconds. Transfer the sauce to an airtight container and refrigerate until ready to use. If you don’t want to use it right away, it will keep for up to five days in the refrigerator. If you want to freeze it, do so in ice cube trays and thaw as needed.

To serve, divide the fettuccine noodles between bowls (or plates) and drizzle with cashew alfredo sauce (heat sauce if desired). Top with sautéed vegetables then finish with parsley, salt, and pepper. Serve with crispy bread and oil.. because why the hell not.

Yield: 2 cups of sauce/enough to feed 4-6 people



  • Reply heather 30 November 2016 at 9:27 AM

    You and Minimalist Baker must be on the same track. I will be trying both of these!

  • Reply Abby @ Heart of a Baker 30 November 2016 at 9:36 AM

    I tend to make cashew based sauces and not tell my husband what they are (ha!), and he doesn’t seem to complain :) Happy almost anniversary to you and Thom! I think we all go through one thing that will possibly tear/test relationships and for us it was wedding planning, eep! Cheers to this sauce lady! xo

  • Reply Karlie 30 November 2016 at 9:37 AM

    This sounds incredible, on my list of recipes to make. Thanks for sharing about you and Thom, you’re pretty awesome. Have a great Wednesday <3

  • Reply Eva Moss 30 November 2016 at 9:56 AM

    Girl. Our bathroom renovation resulted in a 3 month separation, I kid you not. Next to having tiny people, undergoing large house projects has been one of the biggest stressors on our relationship. I don’t know what it is about having part of your house torn up but it really does bring out the worst in people. Cheers to pulling through!

  • Reply Amy B in Portland 30 November 2016 at 1:35 PM

    Ashlae, thanks for sharing. Everything. Do you have a recipe PRINT button on your site that I’m missing?? Here’s to moving on together.

  • Reply Alison 30 November 2016 at 2:19 PM

    Love the story, the photos, the recipe! Well done on surviving a difficult period and coming out stronger!

  • Reply valentina | sweet kabocha 30 November 2016 at 2:58 PM

    I love reading your posts! It seems like reading your best friend talking to you around a table in a coffee shop ^_^ You sounds like a real person – yes you are, but it’s so rare to find someone like you on the web!

  • Reply tina herman 30 November 2016 at 3:03 PM

    yikes Ashlae- me and my hub did split during a reno of our dreamed about-finally achieved farmhouse in the country. maybe the fact that it didn’t have plumbing for 1.5 years sealed it. we were together for a over nine years- apart for a tick over 5 and now back together for a solid 11. I wish I would have had your words of wisdom and hyper-mature perspective on your relationship with Thom- it may have shortened our apart time and smoothed the transition to our reunion. thank you both so much for the outstanding recipes and your willingness to give of yourselves- very appreciated.

  • Reply Dawn 30 November 2016 at 3:08 PM

    I’m so glad you guys made it through that. It happens… we’re over the 20 year mark ourselves and have had our fair share of hurdles. It would be pretty boring otherwise… the way I see it : )

  • Reply Caroline 30 November 2016 at 4:55 PM

    Thank you for sharing your struggles; it can really be hard living with another human.

    I have a question about your recipe. I note you use coconut oil; do you have any suggestions for a substitute because, sadly, I’m allergic to anything coconut? Thanks!

  • Reply Nisha @ Honey What's Cooking 1 December 2016 at 4:38 PM

    I’ve added cashew nut paste to Indian dishes and the flavor is incredible. You really opened up about your life, which is nice to see. Sometimes everyone seems so happy and you’re not sure how much to share.

  • Reply Becca 2 December 2016 at 10:35 AM

    192 square feet?!!!! I would have gone crazy living in there alone! I’m happy to hear things worked out in the end and hey! At least you got a new kitchen out of it.

    I soaked my cashews before I left for work this morning so this is definitely happening for dinner tonight. More savory recipes please!

  • Reply Lindsay 2 December 2016 at 12:04 PM

    Thank you for this honesty and openness. It is so refreshing to read and relate and ultimately just relax. Life is life is life, and it’s hard and it’s messy and we struggle and we triumph and then we drown and then we swim and ultimately we make it through. Cheers to you.

  • Reply Becky 7 December 2016 at 8:37 AM

    thanks for being so open Ashlae, so glad you guys stuck it out and are stronger because of it.
    hoping everything alchemy related is going well!

  • Reply Emma M 7 December 2016 at 1:19 PM

    Thank you. For the recipe and for your willingness to share the not so pretty parts of life. A million times thank you.

  • Reply Jana du Plessis 9 December 2016 at 4:06 AM

    I love your witty, unashamed writing. I’ll certainly miss it once Alchemy Edibles takes off and you’re no longer blogging full time, but at least ther’s Oh Lady is Baked to look forward to!

  • Reply Rebecca 9 December 2016 at 5:47 PM

    Oh lady, I RELATE. In so many ways with this. Thanks for sharing and being you. :)

  • Reply Veronika 10 December 2016 at 3:06 AM

    Oh wow that last picture gives me life. I LOVE that each of your chairs is unique and different. Also, I spy a photo of Prague on your wall! My hometown yay!

  • Reply Kate 12 December 2016 at 10:38 AM

    Thank you so much for sharing the highs and lows. It’s refreshing to see a real relationship being talked about online — we’ve all hit bumps now and then!

  • Reply Bobbie 20 December 2016 at 5:01 PM

    I meant. I don’t know if I love your narrative or your recipe more…they’re both gorgeous. Good thing I don’t have to choose!

  • Reply Lea 20 December 2016 at 7:16 PM

    Just found you thru oh she glows Instagram….first what a gorgeous blog you have created…
    Second, I am going to try this Alfredo recipe and I will definitely add the chickpeas. ….

  • Reply Nadine 3 January 2017 at 11:50 AM

    SO GOOD. I changed the recipe a bit (water instead of milk and instead of the garlic I added a tbsp of some wild garlic paste i made some years ago and haven’t used since then). So so yummy! Thanks!

  • Reply Courtney 20 January 2017 at 9:09 PM

    We just made this for dinner and it is SO good! Thanks!

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