Description
This creamy Vegan Alfredo Pasta is a rich, comforting, and dairy-free dish that features a smooth cashew-based sauce blended with garlic, nutritional yeast, and plant milk. Perfectly coating tender fettuccine, it offers an indulgent plant-based dinner that’s easy to make and full of flavor.
Ingredients
Pasta
- 12 oz (340 g) fettuccine or pasta of choice
Sauce
- 1 cup raw cashews, soaked for 2–4 hours and drained
- 1 cup unsweetened plant-based milk
- 1/2 cup vegetable broth
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 2 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the pasta: Prepare the fettuccine according to the package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
- Prepare the sauce in blender: Combine the soaked cashews, unsweetened plant-based milk, vegetable broth, nutritional yeast, fresh lemon juice, garlic cloves, olive oil, onion powder, ground nutmeg, salt, and black pepper in a high-speed blender and blend until completely smooth and creamy.
- Heat the sauce: Pour the blended sauce into a large skillet and warm it over medium-low heat for 3 to 5 minutes, stirring frequently to prevent sticking and allow the flavors to meld.
- Toss pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to ensure every strand is evenly coated with the creamy sauce.
- Adjust consistency: If the sauce is too thick, add a splash of the reserved pasta water to thin it out, enhancing creaminess and texture.
- Final heat-through: Cook everything together for another 1 to 2 minutes so the pasta absorbs the sauce flavors and is heated through.
- Garnish and serve: Sprinkle fresh chopped parsley over the pasta and serve immediately for the best flavor and presentation.
Notes
- If short on time, soak cashews in hot water for about 30 minutes instead of 2–4 hours.
- Use unsweetened plant-based milk to avoid adding unwanted sweetness to the sauce.
- To add more nutrition and variation, include sautéed mushrooms, spinach, broccoli, or peas.
- Leftovers can be stored in the refrigerator for up to 3 days; add a splash of plant milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
