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To make Vegan Alfredo Pasta, you need a few key items. Here’s what you will need: - 12 oz fettuccine pasta (or any pasta of your choice) - 1 cup raw cashews (soaked for at least 4 hours) - 1 ½ cups vegetable broth - 2 tablespoons nutritional yeast - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 tablespoon lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Optional: red pepper flakes for heat These ingredients come together to create a creamy and comforting dish. If you want to kick it up a notch, consider adding: - Red pepper flakes for some heat - Sautéed mushrooms for extra texture - Spinach for added nutrition - Nutritional yeast for a cheesy flavor boost These additions can enhance your dish and make it your own. If you have allergies or dietary needs, here are some swaps you can make: - Use gluten-free pasta if you are gluten-sensitive. - Swap cashews for sunflower seeds if you have a nut allergy. - Replace vegetable broth with water if you prefer a lighter flavor. - Use coconut milk instead of vegetable broth for a richer, creamier sauce. These options will keep your Vegan Alfredo Pasta delicious while meeting your needs. {{ingredient_image_1}} First, fill a large pot with water. Add a pinch of salt and bring it to a boil. Once boiling, add 12 oz of fettuccine pasta. Cook it according to the package instructions. Stir occasionally to prevent sticking. When the pasta is al dente, drain it and set it aside. While your pasta cooks, let’s make the sauce. Start by soaking 1 cup of raw cashews in water for at least 4 hours. Drain the cashews. In a blender, combine the soaked cashews, 1 ½ cups of vegetable broth, 2 tablespoons of nutritional yeast, 2 tablespoons of olive oil, 3 minced garlic cloves, and 1 tablespoon of lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a little more broth until it’s just right. Now, it’s time to mix! Pour the creamy sauce into a saucepan over medium heat. Stir often for about 5 to 7 minutes until it’s warm. Add salt and pepper to taste. Next, add the drained pasta to the saucepan. Toss everything together until the pasta is well-coated with the sauce. Serve hot, garnished with fresh parsley and red pepper flakes if you like a bit of heat. Enjoy! Soaking cashews is key for a creamy sauce. I suggest soaking them for at least four hours. This softens the nuts, making them blend smoothly. If you're short on time, soak them in hot water for about 30 minutes. This can help, but it’s not quite the same. Sometimes, the sauce can be thick. If that happens, don't worry! Simply add a little more vegetable broth. Start with a tablespoon at a time. Blend again until you reach the texture you want. The perfect sauce should coat the pasta well without being runny. When serving, make it look great! Add fresh parsley on top for color. A sprinkle of red pepper flakes can add a nice kick. Pair this dish with a side salad or garlic bread. These sides will balance the meal and make it even better. Enjoy your creamy vegan Alfredo pasta! Pro Tips Soak Cashews Properly: Make sure to soak your cashews for at least 4 hours, or overnight for a creamier texture. This step is crucial for achieving that velvety Alfredo sauce consistency. Adjust Sauce Thickness: If your Alfredo sauce turns out too thick, don’t hesitate to add more vegetable broth a little at a time until you reach your desired creaminess. Flavor Enhancements: For an extra depth of flavor, consider adding a pinch of smoked paprika or a splash of white wine to the sauce while heating. Perfect Pasta Ratio: When mixing the pasta with sauce, ensure that the pasta is well-coated. If necessary, reserve some pasta water to help the sauce adhere better. {{image_2}} You can make this dish even better by adding veggies. Think of greens like spinach or kale. They add great color and taste. You can also use broccoli or peas for crunch. Just cook your pasta and add the veggies during the last few minutes of cooking. This way, they stay bright and fresh. Toss them into the creamy sauce at the end for a wonderful mix. If you want more protein in your meal, try adding chickpeas or lentils. They are easy to add and very filling. You can also use tofu or tempeh. Cook them in a pan until golden. Then mix them into your pasta. This not only boosts protein but also makes your dish more satisfying. Herbs and spices can change the whole taste of your pasta. Fresh basil and oregano add a nice Italian twist. For a bit of heat, sprinkle in some red pepper flakes. You can also try smoked paprika for a deeper flavor. Just add these extras while you heat your sauce. Taste as you go to make sure it’s just right for you. To keep your vegan Alfredo pasta fresh, store it in an airtight container. Let it cool down before sealing. Place it in the fridge. It will stay good for about 3 to 5 days. If you want to keep it longer, freezing is a great option. When you're ready to eat the leftovers, reheat the pasta on low heat. You can use a stove or microwave. If using the stove, add a splash of vegetable broth or water. This helps bring back the creamy texture. Stir often to heat evenly. In the microwave, heat in short bursts. Stir in between to avoid hot spots. To freeze your vegan Alfredo pasta, portion it out into containers. Make sure they are freezer-safe. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you’re ready to cook, thaw it overnight in the fridge. Then, reheat as mentioned above for a quick meal. Yes, you can use any pasta you like. Fettuccine is great, but penne or spaghetti works too. Whole wheat or chickpea pasta adds flavor and nutrition. Just remember to adjust cooking times based on the pasta you choose. Yes, this recipe can be gluten-free. Simply swap regular pasta for gluten-free pasta. Many brands offer great options that taste good. Make sure to check labels for any hidden gluten. To make the sauce creamier, soak cashews longer. Aim for eight hours if possible. You can also add more vegetable broth slowly while blending. If you still want a richer taste, try adding a bit more olive oil. This blog post shared how to make a delicious vegan Alfredo pasta. We covered ingredients, cooking steps, and handy tips to improve your dish. You learned about variations, storage, and answered common questions. I hope you feel ready to try this recipe. It's simple and tasty, perfect for any meal. With the right ingredients and a few tricks, you'll wow everyone at your table. Enjoy your cooking adventure!

Creamy Dream Vegan Alfredo Pasta

A rich and creamy vegan Alfredo pasta made with cashews and vegetable broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz fettuccine pasta (or any pasta of your choice)
  • 1 cup raw cashews (soaked for at least 4 hours)
  • 1.5 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: red pepper flakes for heat

Instructions
 

  • Begin by cooking the fettuccine pasta according to package instructions in a large pot of salted boiling water. Drain and set aside when done.
  • While the pasta is cooking, prepare the Alfredo sauce. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, olive oil, minced garlic, and lemon juice.
  • Blend until smooth and creamy. You may need to scrape down the sides to ensure all ingredients are fully blended. If the sauce is too thick, add a bit more vegetable broth until desired consistency is reached.
  • Pour the creamy sauce into a saucepan over medium heat. Stir frequently for about 5-7 minutes until heated through. Season with salt and pepper to taste.
  • Add the cooked pasta to the sauce and toss to combine, ensuring all the pasta is coated with the creamy Alfredo sauce.
  • Serve immediately, garnished with chopped fresh parsley and an optional sprinkle of red pepper flakes for a touch of spice.

Notes

Soak cashews for at least 4 hours for best results.
Keyword alfredo, creamy, pasta, vegan