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Vegan Alfredo Pasta

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A creamy, dairy-free vegan Alfredo pasta made with cashews, garlic, and nutritional yeast for a rich, savory flavor.

Ingredients

Scale
  • 12 oz (340 g) fettuccine or pasta of choice
  • 1 cup raw cashews (soaked in hot water for 20 minutes)
  • 1 1/4 cups unsweetened almond milk
  • 3 cloves garlic, minced
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Drain the soaked cashews and add them to a blender along with almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until completely smooth.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Pour the blended cashew sauce into the skillet and heat, stirring frequently, until warmed through and slightly thickened.
  5. Add the cooked pasta to the skillet and toss to coat in the sauce.
  6. Serve hot, garnished with fresh parsley.

Notes

  • For extra flavor, add sautéed mushrooms or spinach to the pasta.
  • Use gluten-free pasta for a gluten-free version.
  • Adjust the consistency of the sauce by adding more almond milk if needed.

Nutrition

Keywords: vegan pasta, alfredo sauce, dairy-free, cashew cream sauce, plant-based Italian

Find it online: https://zesticook.com/vegan-alfredo-pasta/