Vegan Alfredo Pasta

Why You’ll Love This Recipe

This Vegan Alfredo Pasta is so creamy and rich that you won’t miss the dairy. The sauce is made from cashews, which provide a luscious texture without any cream or cheese. The garlic and nutritional yeast give it that signature savory, cheesy flavor. It’s a simple and quick recipe that’s perfect for weeknight dinners but elegant enough to serve at a dinner party. Plus, it’s totally customizable, so you can add veggies, protein, or extra seasonings to suit your taste.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 ½ cups vegetable broth

• ½ cup unsweetened almond milk (or any plant-based milk)

• 3 tablespoons nutritional yeast

• 1 teaspoon lemon juice

• 1 teaspoon salt (or to taste)

• ½ teaspoon ground black pepper

• 1 pound pasta of choice (fettuccine, spaghetti, etc.)

• Fresh parsley (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cashews: Soak the cashews in water for at least 4 hours, or preferably overnight. If you’re short on time, you can also soak them in hot water for 30 minutes.

2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.

3. Make the Alfredo sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

4. Blend the sauce: In a high-speed blender, combine the soaked and drained cashews, garlic, vegetable broth, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend on high until smooth and creamy.

5. Heat the sauce: Pour the cashew Alfredo sauce back into the saucepan and cook on medium heat for 3-5 minutes, stirring occasionally. Adjust the consistency with more vegetable broth or milk if needed.

6. Combine pasta and sauce: Toss the cooked pasta in the Alfredo sauce until well coated. Serve hot.

7. Garnish: Garnish with fresh parsley, if desired, and serve.

Servings and Timing

• Servings: This recipe makes about 4 servings.

• Prep time: 10 minutes (if cashews are pre-soaked).

• Cook time: 15 minutes.

• Total time: 25 minutes.

Variations

• Add vegetables: Feel free to add sautéed vegetables like spinach, mushrooms, peas, or broccoli to the pasta for added nutrition and flavor.

• Protein boost: You can add grilled tofu, tempeh, or chickpeas for an extra protein boost.

• Gluten-free option: Use gluten-free pasta for a completely gluten-free meal.

• Spicy twist: Add red pepper flakes to the Alfredo sauce to give it a spicy kick.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the pasta on the stove over low heat, adding a splash of vegetable broth or plant-based milk to loosen the sauce. You can also reheat in the microwave, stirring occasionally.

FAQs

How can I make this recipe nut-free?

You can replace the cashews with sunflower seeds or use a store-bought nut-free vegan Alfredo sauce as a base.

Can I use a different type of pasta?

Yes, feel free to use any type of pasta you like, such as penne, spaghetti, or gluten-free pasta.

Can I make the Alfredo sauce ahead of time?

Yes, the Alfredo sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat and toss with freshly cooked pasta when ready to serve.

Is this recipe oil-free?

No, this recipe uses olive oil to sauté the garlic and for added richness in the sauce. To make it oil-free, you can sauté the garlic in water or vegetable broth instead.

Can I freeze the sauce?

Yes, you can freeze the Alfredo sauce in an airtight container for up to 1 month. When ready to use, thaw and reheat, adding a little extra vegetable broth or plant-based milk to bring it back to the desired consistency.

Can I use something other than nutritional yeast?

Nutritional yeast gives the sauce a cheesy flavor, but if you don’t have it, you can substitute with a tablespoon of vegan parmesan or leave it out for a different flavor profile.

How do I know when the sauce is done?

The sauce should be thick and creamy. If it’s too thin, cook it for a few more minutes; if it’s too thick, add more vegetable broth or milk until you reach the desired consistency.

What type of pasta works best?

Fettuccine is traditional for Alfredo, but any pasta shape, like spaghetti or penne, will work well with this creamy sauce.

Can I add a vegan protein source to this dish?

Absolutely! You can add grilled tempeh, chickpeas, or even vegan sausage to increase the protein content of this dish.

Is this recipe gluten-free?

The recipe itself is naturally gluten-free if you use gluten-free pasta.

Conclusion

Vegan Alfredo Pasta is a simple yet indulgent dish that proves you don’t need dairy to enjoy a creamy, satisfying meal. With its rich cashew-based sauce and endless customization options, this recipe is a must-try for vegans and non-vegans alike. Whether you serve it as a weeknight dinner or as a special treat, it’s sure to become a favorite in your home.

Vegan Alfredo Pasta

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Vegan Alfredo Pasta is a creamy, dairy-free version of the classic comfort dish, made with cashews and nutritional yeast to provide a rich, indulgent texture without any dairy. Perfect for vegans or anyone looking for a lighter yet satisfying pasta dish.

• Author: Laura
• Prep Time: 10 minutes (if cashews are pre-soaked)
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Blending, Sautéing
• Cuisine: Italian, Vegan
• Diet: Vegan

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
  
  2 tablespoons olive oil
  
  3 cloves garlic, minced
  
  1 ½ cups vegetable broth
  
  ½ cup unsweetened almond milk (or any plant-based milk)
  
  3 tablespoons nutritional yeast
  
  1 teaspoon lemon juice
  
  1 teaspoon salt (or to taste)
  
  ½ teaspoon ground black pepper
  
  1 pound pasta of choice (fettuccine, spaghetti, etc.)
  
  Fresh parsley (for garnish, optional)

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Instructions

1. Prepare the cashews: Soak the cashews in water for at least 4 hours, or preferably overnight. If you’re short on time, you can also soak them in hot water for 30 minutes.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.
3. Make the Alfredo sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Blend the sauce: In a high-speed blender, combine the soaked and drained cashews, garlic, vegetable broth, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend on high until smooth and creamy.
5. Heat the sauce: Pour the cashew Alfredo sauce back into the saucepan and cook on medium heat for 3-5 minutes, stirring occasionally. Adjust the consistency with more vegetable broth or milk if needed.
6. Combine pasta and sauce: Toss the cooked pasta in the Alfredo sauce until well coated. Serve hot.
7. Garnish: Garnish with fresh parsley, if desired, and serve.

Notes

• Add vegetables: Feel free to add sautéed vegetables like spinach, mushrooms, peas, or broccoli to the pasta for added nutrition and flavor.
• Protein boost: You can add grilled tofu, tempeh, or chickpeas for an extra protein boost.
• Gluten-free option: Use gluten-free pasta for a completely gluten-free meal.
• Spicy twist: Add red pepper flakes to the Alfredo sauce to give it a spicy kick.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 0mg