Creamy Vegan Pasta Recipe(Alfredo Pasta)
If you want to enjoy creamy vegan pasta and make it yourself, then this creamy vegan alfredo pasta recipe is really what you need. Following the simple steps would help you make creamy vegan pasat that you'll truly enjoy.
Equipment
- Large pot (for boiling pasta)
- Medium saucepan
- Blender or food processor
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Ingredients
For the Pasta:
- 12 oz 340 g fettuccine or your favorite pasta
- 1 tsp salt for boiling water
For the Vegan Alfredo Sauce:
- 1 cup raw cashews soaked in water for 2-4 hours or overnight
- 11/4 cup unsweetened almond milk or any vegan milk
- 2 tbsp nutritional yeast
- 2 tbsp olive oil or vegan butter
- 2 garlic cloves
- 1 tbsp lemon juice
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional, for extra warmth
Optional Toppings:
- Chopped fresh parsley
- Vegan parmesan cheese
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside, reserving 1/2 cup of pasta water.
Make the Alfredo Sauce:
- Drain soaked cashews and add them to a blender or food processor.
- Add almond milk, nutritional yeast, garlic, olive oil, lemon juice, salt, pepper, and nutmeg.
- Blend until smooth and creamy. Add reserved pasta water a little at a time if needed for desired consistency.
Combine Pasta and Sauce:
- In a medium saucepan over low heat, gently warm the sauce.
- Add cooked pasta and toss to coat evenly.
- Adjust seasoning if needed.
Serve:
- Divide pasta into bowls.
- Garnish with chopped parsley and vegan parmesan if desired.
Nutrition
Calories: 420kcal
Tried this recipe?Let us know how it was!