Vegan Alfredo Pasta
A creamy, dairy-free take on the classic Alfredo pasta.
10m
Prep Time
20m
Cook Time
4
Servings
Ingredients
8oz gluten-free pasta
1 cup raw cashews, soaked in water overnight
1 tbsp nutritional yeast
1 clove garlic
1 tbsp lemon juice
1/2 tsp sea salt
1/2 cup unsweetened almond milk
1/4 cup pasta water
Fresh parsley, chopped, for garnish
Instructions
Step 1
1. Cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water.
Step 2
2. In a blender, combine the drained cashews, nutritional yeast, garlic, lemon juice, sea salt and almond milk. Blend until smooth and creamy.
Step 3
3. In a pan over medium heat, warm the cashew cream. Add the reserved pasta water and stir to combine.
Step 4
4. Add the cooked pasta to the pan and toss with the sauce until well coated. Serve hot, garnished with parsley.