Who doesn't love pasta?
Creamy. Garlicky. Cheesey. Oh my - looks decadent, doesn't it?
And it's all yours, guilt-free, as this version of the classic garlic alfredo sauce uses no dairy, cream, butter, or even cheese.
Instead, I used a combination of onion, veggie broth, almond milk, cashews, and nutritional yeast that come together in a sauce you'd swear was store bought.
Judging from the reaction of my wife and daughter last night, this one's a definite keeper so you might just want to file this one away right now
Garlic Pasta with Vegan Alfredo Sauce
The trick is giving the cashews a nice long soak which helps soften them up.
As my pasta was happily boiling away I sautéed a few mushrooms in a couple of tablespoons of white wine.
Mmmm - mushrooms.
And I didn't even cook the tomatoes at all - just folded them into the pasta.
Everything came together beautifully.
And it was delicious.
Vegan Pasta with Garlic Alfredo Sauce
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Main
- Cuisine: Italian
Description
A rich, decadent Vegan Alfredo without the dairy, fat, or cheese. Super creamy and super delicious this healthier version will curb your Alfredo cravings for sure. I served this sauce with Angel Hair pasta, sautéed mushrooms, and dices tomatoes.
Ingredients
- 1 ½ cups Low Sodium Vegetable Broth
- ¾ Onion ((diced))
- 4 cloves Garlic ((minced))
- 2 Tbs Flour
- ¼ cup Unsweetened Almond Milk
- ½ cup Cashews ((unroasted))
- 3 Tbs Lemon Juice
- ¼ cup Nutritional Yeast
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Pwoder
- 1 box Pasta Noodles ((16oz))
- 8 oz Crimini Mushrooms
- 2 Tbs White Wine
- 1 can Diced Tomatoes ((15oz))
Instructions
- Rinse cashews and soak them in clean water for at least 1 hour
- Dice the onion and sauté in 1 cup of the vegetable broth until softened
- Add the garlic and continue to sauté until the liquid is almost completely evaporated
- Add the flour and stir to coat
- Cook the onion/flour mixture for 1 minute and then scrape into blender
- Add the remaining ingredients, including the cashews and process until smooth
- Adjust salt and pepper to your taste
- Prepare your pasta according to the package directions
- Meanwhile sauté the mushrooms in the white wine until nicely browned
- When the pasta is finished, drain and add it back into your pan
- Fold in the mushrooms, tomatoes, and sauce
- Enjoy!
Karin
Second time I have made this. Awesome is the only word that comes to mind. Not too complicated and omnivore husband approved.
★★★★★
Sara Hoel May
Any recommendations for an alternative to mushrooms? Thanks.
Corrin Radd
Made this for dinner tonight. Really good!
smiteme
You had me at "pasta"! 🙂
The Grumpy Sailor
This looks lovely! I love cashew based sauces, I'm going to have to try this recipe out.
Nupur Mehra
Lovely Pasta !! My first time in Vegan Mofo, and am super excited to see so
many vegan recipes which are so so tempting ! Never knew these Niche blogs
existed until I joined. See you around ! 🙂
Nicole @ Vegan Nom Noms
Ooo, this looks like a comfort food win!
Tungstens Mum
If everything else you make looks this good, I can't wait to see what else you share!
Chuck Underwood
Thanks! 🙂