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Valeria Dolbel

I'm a nutritional therapist and beauty nutrition practitioner specialising in plant-based nutrition and holistic gut, hormone and skin health. In other words, I help people to transition and maintain a balanced plant-based diet to achieve radiant health!

Hello + Welcome!

I believe anyone switching to a plant-based diet needs to have a go-to, dairy-free pasta recipe up their sleeve. Then, when you feel like having something familiar and comforting, you can quickly whip up this dish and enjoy all the creaminess without compromising your gut and skin health.

Cashews are a good source of protein and make a delicious creamy sauce without leaving you feeling heavy. Also, by avoiding dairy, you avoid pro-inflammatory proteins that can worsen hormonal imbalances and cause acne.When we digest these proteins, they release a hormone known as Insulin-like Growth Factor 1, which promotes androgen hormones such as testosterone, which can trigger acne.

You can also increase the nutritional value of this meal by choosing gluten-free pasta like quinoa, brown rice or chia. This way, you will increase your fibre and protein intake.

In this recipe, I’m using simple white button mushrooms that potentially offer anticancer function due to their high content of antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium, and Vitamin C. Isn’t it fascinating?

It’s exciting to know that we can enjoy comforting creamy pasta without compromising our health!

Dairy-Free Alfredo Pasta

When you feel like having something familiar and comforting, you can quickly whip up this dish and enjoy all the creaminess without compromising your gut and skin health
Total Time 40 minutes
Course Main Course
Servings 4 people
Calories 435 kcal


  • 4 serving pasta
  • 1 tsp salt
  • 1 pack mushrooms diced
  • 1 tsp olive oil extra virgin
  • 2 tsp cumin
  • 1 cup raw cashews soaked
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp tamari sauce
  • 1 tbsp lemon juice
  • 1/2 cup almond milk
  • 1 handfull parsley chopped


  • Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
  • Heat a large skillet over medium heat. Once hot, add olive oil, diced mushrooms and cumin. Cook until browned on both sides.
  • Add to your blender soaked raw cashews, nutritional yeast, garlic, tamari sauce, salt, pepper, lemon juice and some plant-based milk. The thickness of the sauce will depend on how much milk you add into it.
  • Blend on high until creamy and smooth.
  • Pour source into a skillet with mushrooms, mix it well together.
  • Add cooked pasta into a skillet and give it a good stir on a low heat to warm through.
  • Garnish with some parsley.


Calories: 435kcalCarbohydrates: 57gProtein: 18gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gPotassium: 631mgFiber: 5gVitamin A: 35IUVitamin C: 4mgCalcium: 78mgIron: 4mg


”I feel amazing, I have had so much more energy over the past 3 weeks, my skin and complexion have improved, no more bloating and the best is I have more clarity about my life. I’ve gained so much from doing this and I want to continue these good habits. Thank you Valeria Dolbel for helping me with this upgrade and reset. I couldn’t have done it without you!”

-Michelle R.

“Valeria is very passionate and knowledgeable on following a plant-based diet to improve overall health. "

yes please ⋙

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