This Vegan Cashew Cream Alfredo Pasta Recipe offers a creamy, dairy-free alternative to traditional Alfredo sauce. Made with blended cashews, garlic, and nutritional yeast, it delivers a rich flavor that satisfies cravings while keeping it plant-based.
This recipe is perfect for anyone looking for a quick and easy vegan meal that doesn’t compromise on taste. You can customize it with your favorite vegetables or protein sources to make it your own.
Delicious Vegan Alfredo Pasta
This Vegan Cashew Cream Alfredo Pasta features a smooth and creamy sauce made from soaked cashews blended with garlic, nutritional yeast, and plant-based milk. The dish takes about 30 minutes to prepare and serves 4 people.
Ingredients
- 1 cup raw cashews, soaked for at least 2 hours
- 1 cup vegetable broth or unsweetened plant-based milk
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 8 ounces pasta of choice (e.g., fettuccine, penne)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Cashews: Drain and rinse the soaked cashews.
- Blend the Sauce: In a blender, combine the soaked cashews, vegetable broth or plant-based milk, minced garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Combine Pasta and Sauce: In the same pot, add the cooked pasta and pour in the cashew cream sauce. Stir to combine and heat over low until warmed through.
- Serve: Divide the pasta among plates, garnish with fresh parsley if desired, and serve immediately.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 12g
- Carbohydrates: 40g
