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!
Tungstens Mum
If everything else you make looks this good, I can't wait to see what else you share!
Chuck Underwood
Thanks! 🙂
Nicole @ Vegan Nom Noms
Ooo, this looks like a comfort food win!
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 ! 🙂
The Grumpy Sailor
This looks lovely! I love cashew based sauces, I'm going to have to try this recipe out.
smiteme
You had me at "pasta"! 🙂
Corrin Radd
Made this for dinner tonight. Really good!
Sara Hoel May
Any recommendations for an alternative to mushrooms? Thanks.
Karin
Second time I have made this. Awesome is the only word that comes to mind. Not too complicated and omnivore husband approved.
★★★★★