Pasta Alfredo
This creamy Vegan Pasta Alfredo is my go-to comfort dish after a long day; it's like a warm hug from the inside out, with the added joy of knowing it's made from wholesome ingredients.
I remember the first time I whipped up this Vegan Pasta Alfredo, it was a rainy Sunday afternoon, and I was craving something creamy without reaching for dairy.
I discovered that soaking the cashews overnight gave the sauce its dreamy texture, and ever since, it's been my little kitchen secret.
This recipe is special to me because it reminds me of cozy evenings spent with loved ones, enjoying plant-based goodness that's both delicious and kind to Mother Earth.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw cashews are the secret to this sauce's creamy magic. But if you're out or nut-free, sunflower seeds are a great alternative. And don't skip the nutritional yeast; it's what gives this Alfredo its signature cheesy flavor without the cheese!
Tips & Notes
- •Soak your cashews overnight if you can; it makes a world of difference in creaminess.
- •I love adding a squeeze of lemon juice just before serving for a bright, fresh kick.
- •Store leftovers in a glass container in the fridge; they reheat beautifully for lunch the next day.
Recipe Variations
- •Sometimes I sauté a bit of garlic and onions first for a deeper flavor.
- •When I'm feeling extra indulgent, I sprinkle some nutritional yeast on top for that cheesy vibe.
Storage & Freezing
Store any leftover Pasta Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of almond milk to loosen the sauce if needed.
Frequently Asked Questions
Can I make this dish gluten-free?
Yes, simply use gluten-free pasta and ensure that all ingredients are certified gluten-free.
How can I make this dish spicier?
Add red pepper flakes to the sauce or sauté some chopped chili peppers along with the garlic.
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This creamy Vegan Pasta Alfredo is my go-to comfort dish after a long day; it's like a warm hug from the inside out, with the added joy of knowing it's made from wholesome ingredients.
Ingredients
Instructions
- 1
Begin by cooking the whole wheat fettuccine according to package instructions in a large pot of salted boiling water. Cook until al dente, then drain and set aside.
- 2
While the pasta cooks, prepare the Alfredo sauce. Drain the soaked cashews and add them to a blender along with the minced garlic, nutritional yeast, almond milk, lemon juice, salt, and black pepper.
- 3
Blend on high speed until the mixture is completely smooth and creamy. You may need to add a bit more almond milk if the sauce is too thick.
- 4
In a large skillet, heat the olive oil over medium heat. Once hot, pour in the Alfredo sauce and stir gently to heat through, about 3-5 minutes.
- 5
Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes until heated through.
- 6
Serve immediately, garnished with additional black pepper or fresh herbs if desired.
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