Imagine twirling your fork into a luscious plate of alfredo pasta that's not only incredibly delicious but completely dairy-free and plant-based. This Easy Vegan Alfredo Pasta is about to revolutionize your comfort food game, proving that plant-based cooking can be just as rich, creamy, and satisfying as traditional recipes. Whether you're a committed vegan, looking to reduce dairy, or simply craving a healthier pasta option, this recipe will make you forget all about traditional cream-based sauces.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 oz fettuccine pasta
- 1 cup cashews, soaked
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Soak the cashews in hot water for at least 30 minutes before starting. If possible, soak them overnight for a creamier sauce.
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, drain the soaked cashews and add them to a high-speed blender.
- Add almond milk, nutritional yeast, minced garlic, salt, and pepper to the blender with the cashews.
- Blend the mixture on high speed for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.
- In a large skillet, heat olive oil over medium heat. If desired, sauté additional minced garlic for extra flavor.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water in case you need to thin the sauce.
- Pour the cashew cream sauce into the skillet and heat gently, stirring constantly.
- Add the cooked pasta to the skillet and toss thoroughly to coat with the sauce. If the sauce is too thick, add a little reserved pasta water.
- Cook for an additional 1-2 minutes to warm through and allow the sauce to slightly thicken.
- Taste and adjust seasonings, adding more salt, pepper, or nutritional yeast as needed.
- Serve immediately in warm bowls. Optional: Garnish with fresh parsley, black pepper, or vegan parmesan.
Tips
- Cashew Soaking Secret: For the smoothest, creamiest sauce, soak your cashews overnight if possible. If you're short on time, use hot water and soak for at least 30 minutes.
- Blending Technique: Use a high-speed blender and blend the sauce for a full 2-3 minutes to achieve that silky-smooth restaurant-quality texture.
- Sauce Consistency: Keep some reserved pasta water on hand. This starchy liquid can help you adjust the sauce's thickness if it becomes too dense.
- Flavor Boosters: Don't be shy with nutritional yeast - it adds a wonderful cheesy flavor that makes this sauce truly special.
- Garlic Lovers' Tip: Sautéing the garlic briefly in olive oil before adding the sauce can enhance its aromatic qualities.
- Serving Suggestion: Serve immediately after cooking to enjoy the sauce at its absolute creamiest and most luxurious moment.
Nutrition Facts
Calories: 777kcal
Carbohydrates: 71g
Protein: g
Fat: 49g
Saturated Fat: 9g
Cholesterol: 0mg
