Vegan Alfredo Pasta
This creamy vegan alfredo pasta uses cashews and nutritional yeast to create a rich and indulgent sauce that rivals the classic version. It is a completely plant-based dinner that comes together in under 30 minutes.
A silky cashew-based vegan alfredo sauce tossed with fettuccine for a quick weeknight dinner.
Nutrition per serving
Ingredients
Pasta
Sauce
Seasoning
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Blend the Sauce
Drain the soaked cashews and add them to a high-speed blender along with garlic, nutritional yeast, vegetable broth, lemon juice, salt, and pepper. Blend on high for 2 minutes until completely smooth and creamy.
Heat the Sauce
Pour the blended cashew sauce into a large skillet over medium heat. Stir constantly and cook for 3 to 4 minutes until the sauce thickens slightly and becomes fragrant.
Combine and Serve
Add the drained pasta to the skillet and toss to coat evenly with the sauce. Add reserved pasta water a splash at a time to reach your desired consistency, then serve immediately with extra nutritional yeast on top.
Substitutions
Common mistakes
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