Creamy Cashew Alfredo Pasta
This luxurious vegan Alfredo pasta is made with a silky cashew cream sauce that’s rich, comforting, and entirely dairy-free. Perfect for date night or a quick weeknight dinner, it’s a plant-based twist on a classic Italian favorite.
Equipment
- Blender
- Large Pot
Ingredients
Cashew Alfredo Sauce
- 1 cup raw cashews soaked in hot water 15 minutes
- 1 cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 cloves garlic
- salt and pepper to taste
Pasta
- 12 oz fettuccine
- 1 tbsp olive oil
Instructions
- Cook fettuccine according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Blend soaked cashews, plant milk, nutritional yeast, lemon juice, and garlic until completely smooth.
- Heat olive oil in a pan, pour in cashew sauce, and warm through. Adjust consistency with reserved pasta water if needed.
- Toss pasta with sauce, season with salt and pepper, and serve immediately.
Notes
Top with fresh parsley or vegan parmesan for an extra touch.
Tried this recipe?Let us know how it was!