Vegan Alfredo Pasta

Short description

A creamy, dairy-free pasta dish featuring rich plant-based Alfredo sauce made from cashews (or cauliflower), blended with garlic, nutritional yeast, and seasonings, tossed with your pasta of choice for a comforting, indulgent vegan meal.

Why You’ll Love This Recipe

• Decadently creamy without any dairy—perfect for vegan diets or those with lactose intolerance

• Nutrient-dense yet satisfying, with healthy fat from cashews (or vegetables) and bold flavor

• Simple, made with common pantry staples and ready in under 30 minutes

• Highly adaptable: gluten-free, oil-free, or lighter versions easily achievable

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cashews (or cauliflower, for a lighter version)

• unsweetened plant-based milk (such as almond or soy)

• nutritional yeast

• garlic cloves

• lemon juice

• salt

• black pepper

• extra-virgin olive oil (optional)

• pasta (fettuccine, linguine, penne, or any favorite variety)

Directions

1. Prep: If using cashews, soak them in hot water for about 15–20 minutes to soften; if using cauliflower, roughly chop into florets.

2. Cook pasta: Prepare pasta according to package directions until al dente. Reserve about ½ cup of pasta cooking water, then drain.

3. Blend sauce: In a high-speed blender, combine soaked cashews (or steamed cauliflower), plant-based milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth, adding reserved cooking water gradually to reach desired creaminess.

4. Season: Taste and adjust flavor—add more nutritional yeast for cheesiness, lemon for brightness, or garlic for depth.

5. Combine: In a large skillet, warm a drizzle of olive oil (if using). Add the blended sauce and gently heat, stirring. Add cooked pasta and toss to coat thoroughly.

6. Serve: Plate immediately, optionally garnished with fresh herbs like parsley or basil, or a sprinkle of extra nutritional yeast.

Servings and timing

• Servings: Serves 4

• Preparation time: 10 minutes (soaking/cutting time included)

• Cooking time: 15–20 minutes for sauce and pasta

• Total time: Approximately 25–30 minutes

Variations

• Broccoli Alfredo: Stir in steamed broccoli or peas for added color and nutrition.

• Mushroom Alfredo: Sauté mushrooms (e.g., cremini or shiitake) and fold them into the sauce.

• Spicy Alfredo: Add a pinch of red pepper flakes or diced jalapeño for heat.

• Herbed Alfredo: Stir in fresh herbs like thyme, rosemary, or dill.

• Garlic Lovers: Roast garlic first for a milder, caramelized flavor.

• Gluten-free: Use your favorite gluten-free pasta.

• Oil-free: Omit olive oil and cook sauce directly in the pan.

storage/reheating

• Storage: Transfer cooled pasta to an airtight container and refrigerate up to 4 days.

• Freezing: You may freeze for up to 1 month; thaw in the refrigerator overnight before reheating.

• Reheating: Gently reheat in a saucepan over low heat. Add a splash of plant-based milk or reserved pasta water to restore creaminess while stirring until warmed through.

FAQs

1. Can I make this Alfredo sauce without cashews?

Yes—using cauliflower (steamed until very tender) creates a lighter but still creamy and flavorful sauce that blends beautifully.

2. Is nutritional yeast necessary?

While nutritional yeast provides the signature “cheesy” flavor, you could substitute with vegan parmesan, miso, or omit entirely, though flavor will be milder.

3. Can I use roasted garlic instead of raw?

Absolutely. Roasting mellow’s garlic’s sharpness and adds a sweet, caramelized undertone—an excellent variation.

4. How do I make this dish gluten-free?

Use pasta made from rice, corn, lentils, or chickpeas labeled gluten-free. The sauce remains unchanged.

5. How thin or thick should the sauce be?

The sauce should coat the back of a spoon—thick yet pourable. Adjust consistency by adding plant-based milk or pasta water as needed.

6. Can I prepare the sauce ahead of time?

Yes, you can blend or cook the sauce in advance and refrigerate for up to 2 days. Reheat gently, adding liquid to adjust consistency before tossing with fresh pasta.

7. What’s the best pasta shape for this sauce?

Wide noodles like fettuccine or linguine hold sauce well, but even short shapes like penne or shells work nicely.

8. How can I make this dish lower in fat?

Use cauliflower instead of cashews, choose low-fat plant milk, and skip the optional olive oil to reduce overall fat content.

9. Can I add protein to this dish?

Yes—toss in cooked chickpeas, white beans, or pan-seared tofu for an added protein boost.

10. How to reheat without drying out the pasta?

Reheat slowly over low heat with a splash of plant-based milk or pasta water, stirring continuously to maintain creaminess.

Conclusion

This Vegan Alfredo Pasta delivers that luxurious, creamy indulgence without any dairy—perfect for anyone craving comfort food in a plant-based way. Simple to prepare, highly versatile, and plentifully satisfying, it’s destined to become a go-to recipe in your kitchen. Enjoy

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