Easy vegan alfredo pasta
A super easy vegan alfredo using a few common pantry staples. The sauce doesn't need any preparation and is gluten free!
Ingredients
- 4 servings of pasta of choice
- Dash of extra virgin olive oil 1 tablespoon of vegan butter or water
- 1 medium-size brown onion chopped
- 3 cloves garlic crushed
- 1 cup (130g) raw cashews soaked in water for at least 2 hours*
- 1 cup (250mL) dairy-free milk
- ¼ cup (12g) nutritional yeast
- ½ teaspoon salt or to taste
- ¼ cup (25g) vegan cheese grated (optional)
Optional add-ins
- ½ cup (~35g) mushrooms sliced
- 1 cup (~30g) baby spinach
Instructions
- Fill a medium-size pot with water and cook the pasta according to its packet directions. Skip this step if you are using zoodles.
- In a large frypan over high heat, add the onion and oil. Saute for 3 minutes or until slightly softened. Add the garlic and saute for 1 minute or until fragrant. Add the sauteed onion and garlic to a high-powered blender.
- Drain the cashews and add them to the blender with the milk, nutritional yeast, salt and cheese if using. Blend until the mixture is as smooth as possible.
- If you're using any of the optional add ins: In the large frypan, saute the mushrooms in a dash of oil until golden brown. Add the spinach and saute for 1 minute or until wilted.
- Add the creamy sauce to the frypan and heat through. If you used cheese, make sure it has completely melted. Add the pasta and mix until well combined.
- Divide the pasta between 4 plates and enjoy! The pre-prepared pasta can be stored separately from the sauce in an airtight container in the fridge for up to 3 days.
Notes
* Use roasted cashews for a nuttier flavour
Nutrition
Serving: 1 serve with pasta | Calories: 423kcal | Carbohydrates: 54g | Protein: 15g | Fat: 17g | Sodium: 158mg | Potassium: 505mg | Fiber: 5g | Sugar: 5g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 3mg