Alfredo sauce has always been one of my favourite pasta sauces. Today, I’m so excited to share this Vegan Cashew Alfredo. It’s filling, plant based, and delicious!
To serve 2-3 I used the above fettuccine noodle. Using half the box of pasta cooked according to directions on the box.
The sauce base is cashews. Soak your cashews for 10-15 minutes in warm water. Meanwhile, while they are soaking, saute your onion and garlic until translucent and fragrant. Add these to a blender with the drained cashews, lemon, spices, nutritional yeast, vegetables broth, and plant based milk. Blend that up and there’s your sauce.
For the remainder of the dish, boil your pasta according to package directions. Saute your chopped bell pepper in a pan, add the rosemary, cooked pasta, and sauce. Toss this together (option to add greens here!) and serve!
I enjoy topping my Alfredo with extra red pepper flakes, black pepper, or green onion. I served this with roasted asparagus and it was perfect.
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Vegan Cashew Alfredo
- Alfredo Sauce
1/3 Cup Cashews – Soaked
1/2 Onion, Sliced
2-3 Cloves Garlic
2 Tbsp Nutritional Yeast
1/2 Tsp Red Pepper Flakes
1/2 Tsp Tamari/Soy Sauce
1/2 Lemon Juiced
1/4 Tsp Garlic Powder
1/4 Tsp Dried Thyme
1/4 Tsp Salt + Pepper
1/2 Cup Vegetable Broth
1/2 Cup Unsweetened Plant Based Milk
2 Cups Pasta of Choice (or 190 grams Fettuccine)
1/2 Tbsp Fresh Rosemary
1/2 Bell Pepper, Diced
Optional: Extra red pepper flakes, green onion, black pepper.
- Sauce: Soak the cashews. Slice the onion and garlic, saute until translucent and fragrant. Add the lemon, spices, sautéed onion and garlic, nutritional yeast, soy sauce, liquid, and drained soaked cashews to a blender. Blend until smooth.
- Pasta & Veggies: Cook noodles according to package directions. Add the red bell pepper to a pan and begin to saute over medium heat. Add the rosemary, cook for another minute. Add the cooked noodles and the sauce. Toss to combine and serve!
- Toppings: Optional, top with extra red pepper flakes, green onion, black pepper.
- Sauce will keep for 3-5 days in the fridge