Creamy Cashew Alfredo Pasta
Delight in a vegan delight with Creamy Cashew Alfredo Pasta, a luscious and dairy-free recipe featuring soaked cashews and savory seasonings. Enjoy a velvety, plant-based meal that's both satisfying and quick to prepare.
Ingredients
- 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)
Instructions
- 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!