Creamy Cashew Alfredo Pasta
Indulge in the velvety goodness of Creamy Cashew Alfredo Pasta, a mouthwatering vegan recipe that will tantalize your taste buds.
Made with soaked cashews, nutritional yeast, and aromatic garlic, this dairy-free delight offers a rich and creamy texture that rivals traditional alfredo sauces. Whether you follow a vegan lifestyle or simply love exploring new flavors, this recipe is sure to become a favorite in your kitchen. Get ready to savor a plant-based pasta dish that’s easy to make and incredibly satisfying.
Enjoy this delectable vegan pasta dish that is both satisfying and dairy-free!
Tips and Variations:
- For added flavor, you can add some mushrooms, spinach, or cherry tomatoes and toss them into the pasta dish.
- Feel free to experiment with different types of pasta shapes or gluten-free alternatives to suit your preferences.
- If you prefer a thicker sauce, reduce the amount of vegetable broth or almond milk. Likewise, if you like a thinner consistency, add a bit more liquid.
Health Benefits: Cashews, the star ingredient of this recipe, provide a creamy base and also offer numerous health benefits. They are a good source of healthy fats, protein, and minerals such as copper and magnesium. Additionally, nutritional yeast provides a boost of B vitamins and adds a cheesy flavor to the sauce.
Try this vegan pasta recipe today and experience the delectable combination of creamy cashew alfredo sauce and perfectly cooked pasta. Share the recipe with friends and family to spread the joy of plant-based cooking. Happy cooking and bon appétit!
Creamy Cashew Alfredo Pasta
- 2 cups cashews, soaked in water for 4-6 hours
- ½ cup nutritional yeast
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 cup vegetable broth
- ½ cup unsweetened almond milk (or any non-dairy milk)
- 12 ounces fettuccine pasta (or any pasta of your choice)
- salt and pepper to taste
- fresh parsley, for garnish (optional)
- Drain and rinse the soaked cashews. Place them in a blender or food processor along with nutritional yeast, minced garlic, lemon juice, vegetable broth, almond milk, salt, and pepper.
- Blend the mixture on high until smooth and creamy, scraping down the sides as needed. If the sauce is too thick, you can add more vegetable broth or almond milk to achieve the desired consistency.
- Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water.
- In a large pan, pour the cashew alfredo sauce and heat it over medium heat until warmed through. If the sauce becomes too thick, you can add some of the reserved pasta cooking water to thin it out.
- Add the cooked fettuccine pasta to the pan with the sauce. Toss the pasta gently until it is evenly coated with the creamy sauce.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the Creamy Cashew Alfredo Pasta hot, garnished with fresh parsley if desired.
- Enjoy your delicious vegan pasta dish with the rich and creamy cashew alfredo sauce!