Vegan Cashew Alfredo
A creamy, plant-based twist on classic Alfredo, perfect for weeknight dinners or special gatherings.
Ingredients
Pasta and Optional Additions
- 16 oz pasta of choice (I used Linguini) Feel free to swap for whole grain or gluten-free varieties.
- 1 cup frozen peas Optional
Sauce Ingredients
- 1 cup soaked cashews (soaked overnight or boiled until softened)
- 2 tbsp vegan butter (I used Earth Balance)
- 3 tsp minced garlic
- 1.25 cups unsweetened almond milk
- 1 tsp lemon juice
- 2 tbsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tbsp Italian seasoning blend (plus more to taste)
- to taste black pepper
Instructions
Cooking Pasta
- Cook pasta according to package directions until al dente. Drain and set aside.
Making the Sauce
- In a high-speed blender, combine all the sauce ingredients: soaked cashews, vegan butter, minced garlic, almond milk, lemon juice, onion powder, nutritional yeast, sea salt, Italian seasoning, and black pepper.
- Blend on high until completely smooth and creamy. If the mixture is too thick, add a splash of vegetable broth or water.
- Transfer the cashew mixture to a sauté pan and warm through over low-medium heat, stirring frequently to prevent sticking.
- Once the sauce is heated, pour over your cooked pasta and toss to coat. Serve immediately.
Notes
Leftovers can be stored in an airtight container for up to 4 days. To reheat, warm on the stovetop, adding a splash of almond milk or vegetable broth if needed.