Creamy Vegan Alfredo Pasta

This recipe for creamy vegan alfredo pasta is a plant-based twist on a classic dish. It’s perfect for those who follow a vegan diet or are looking for a healthier alternative to traditional alfredo pasta.

About This Repice

The Secret to a Creamy Sauce

The key to this recipe’s creamy sauce is the use of soaked cashews and almond milk. This combination creates a rich and creamy texture that will satisfy your cravings for a classic alfredo sauce.

Easy to Make and Versatile

This recipe is quick and easy to make, with just a few simple steps and a quick blend of ingredients in a blender or food processor. You can also customize it by adding in your favorite veggies or swapping the fettuccine pasta for a different type of pasta.

Suitable for Vegans and Gluten-Free

Not only is this recipe vegan, but it’s also gluten-free, making it a great option for those with dietary restrictions. Enjoy a delicious and satisfying meal that is both vegan and gluten-free with this creamy vegan alfredo pasta recipe.

This creamy vegan alfredo pasta recipe offers a delicious and healthy alternative to a classic dish. With a creamy sauce made from cashews and almond milk, and a quick and easy preparation process, this recipe is sure to be a hit with vegans and those with dietary restrictions alike.

Why you’ll love this recipe

• It’s a plant-based twist on a classic dish: This recipe offers a vegan take on a classic alfredo pasta dish. It’s perfect for those who follow a plant-based diet or are looking for a healthier alternative to traditional alfredo pasta.
• It’s creamy and rich: The sauce for this recipe is made using soaked cashews and almond milk, creating a creamy and rich texture that will satisfy your cravings.
• It’s easy to make: With just a few simple steps and a quick blend of ingredients in a blender or food processor, this recipe is easy to make and perfect for a weeknight dinner.
• It’s versatile: You can customize this recipe to your liking by adding in your favorite veggies or swapping the fettuccine pasta for a different type of pasta.
• It’s vegan and gluten-free: This recipe is suitable for those following a vegan or gluten-free diet, making it a great option for those with dietary restrictions.

How to Make Creamy Vegan Alfredo Pasta

Step 1: Cook the Pasta

• Cook 8 oz. of dried fettuccine pasta according to the package instructions until it is al dente.
• Drain the pasta and set it aside.

Step 2: Soak the Cashews

• Soak 1 cup of raw cashews in warm water for 10 minutes.

Step 3: Blend the Sauce

• In a blender or food processor, blend the soaked cashews, 2 cloves of garlic, 2 cups of unsweetened almond milk, 1/2 cup of grated parmesan cheese, 1/4 tsp. of black pepper and 1/4 tsp. of salt until smooth.

Step 4: Heat the Sauce

• In a large saucepan, heat 1 tbsp. of olive oil over medium heat.
• Pour the blended mixture into the saucepan and stir continuously until the sauce starts to thicken, about 5-7 minutes.

Step 5: Toss the Pasta with the Sauce

• Add the cooked pasta to the saucepan and toss until the pasta is coated with the sauce.

Step 6: Serve and Enjoy!

• Serve hot, topped with 2 tbsp. of chopped fresh parsley if desired.

This creamy vegan alfredo pasta recipe is a plant-based twist on a classic dish. By using almond milk and cashews, you can enjoy a rich and creamy sauce without any animal products. Serve this dish for a delicious and satisfying meal that is both vegan and gluten-free.

Pro Tips

Soak the cashews ahead of time: Soaking the cashews in water overnight will make them easier to blend and result in a smoother sauce. If you’re in a hurry, you can soak them in boiling water for 30 minutes.

Use high-quality ingredients: High-quality ingredients, such as extra-virgin olive oil and fresh herbs, will enhance the flavor of the dish.

Customize to your liking: Feel free to add in your favorite veggies, such as broccoli or mushrooms or swap the fettuccine pasta for a different type of pasta to make it your own.

Make the sauce thick or thin: If you prefer a thicker sauce, add less almond milk. If you prefer a thinner sauce, add more almond milk. The sauce should have a pourable consistency.

Serve immediately: This dish is best served immediately after making. The sauce will thicken as it cools, so it’s best to enjoy it while it’s still warm and creamy.

How to Serve Creamy Vegan Alfredo Pasta

As is: Serve the pasta and sauce in bowls, with some freshly grated vegan parmesan cheese and black pepper on top, if desired.

With garlic bread: Serve the pasta with a side of vegan garlic bread for a delicious and satisfying meal.

With a salad: Serve the pasta with a green salad, such as a Caesar salad or mixed greens, for a well-rounded meal.

With roasted vegetables: Roast some vegetables, such as cherry tomatoes or asparagus and serve them on the side of the pasta for a healthy and delicious addition to the dish.

Recipe Card

FAQs

Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free pasta.

Can I make this recipe nut-free?
Yes, you can make this recipe nut-free by using a different non-dairy milk, such as oat milk and skipping the cashews.

How long will this recipe last in the refrigerator?
This recipe will last in the refrigerator for 3-4 days.

Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months.

What can I use instead of cashews?
You can use silken tofu instead of cashews, but the sauce will be less creamy.

Can I add more vegetables to the recipe?
Yes, you can add more vegetables, such as broccoli or mushrooms, to the recipe for added nutrients and flavor.