These vegan Pasta Alfredo offer a delightful alternative to the classic dish typically prepared with lots of butter, cream, and cheese. This version proves that you can create a creamy and flavorful sauce without animal products. With just a few ingredients and simple steps, you can enjoy this delicious dish at home and be enchanted by this plant-based twist on the pasta classic.
Ingredients
- 250g linguine or spaghetti (or pasta of your choice)
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 200g cashews, soaked overnight and drained
- 250ml plant-based cream (e.g., soy cream or oat cream)
- 2 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Optional: Fresh parsley and black olives for garnish
Instructions
- Cook the pasta al dente according to the package instructions. Drain and set aside.
- Heat the olive oil in a pan and sauté the chopped garlic for about 1 minute until fragrant.
- In a blender, combine the soaked and drained cashews, plant-based cream, nutritional yeast, and lemon juice. Blend until smooth and creamy. Add a little water if needed to achieve the desired consistency.
- Pour the cashew sauce into the pan with the sautéed garlic. Heat over medium heat, bring the sauce to a simmer, and let it simmer for about 5 minutes until it thickens slightly. Stir occasionally.
- Add the cooked pasta to the sauce and mix well to ensure the noodles are evenly coated with the creamy sauce.
- Season with salt and pepper to taste, and garnish with fresh parsley and black olives if desired.
These vegan Pasta Alfredo are a true delight for pasta lovers, offering a plant-based, creamy, and irresistibly delicious option. With their creamy texture, rich flavor, and plant-based foundation, they not only provide a delicious alternative to the classic version but are also vegan and easy to prepare.
Enjoy and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
