Creamy Vegan Alfredo Pasta
This Creamy Vegan Alfredo Pasta is made with everyday ingredients and perfect for your next weeknight meal! Creamy and garlicky with vegetables and a homemade cashew sauce.
Prep Time: 40 minutes mins
Cook Time: 10 minutes mins
Total Time: 50 minutes mins
Servings: 6 people
Author: Shweta
For the Vegan Alfredo Sauce:
For the Vegan Alfredo Sauce:
If you haven't already, soak your cashews in hot water for about 30 minutes.
Add the soaked cashews, sea salt, nutritional yeast, vegetable broth, and black pepper into a high speed blender and blend until smooth and creamy. Set aside.
For the Pasta:
Cook the pasta according to the package instructions and set aside.
Heat oil in a large pan. Saute the garlic and vegetables. Cook until soft.
Add the cooked pasta to the vegetables, then add the sauce. Combine well. Add more vegetable broth at this time if you would like your sauce slightly creamier.
Serve immediately.
- The pasta thickens as it sits and loses the creamy consistency. If you are making this for later, I suggest either adding the sauce at the end before serving. If you have already added the sauce and want to serve later, adding a tablespoon of vegetable broth or water at a time while reheating.
- If your sauce gets too liquidy, just continue to simmer the pasta until it boils down to your preference.
Nutrition Info
Calories: 441kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 800mg | Potassium: 628mg | Fiber: 5g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 31mg | Calcium: 59mg | Iron: 5mg