Description
This Creamy Cashew Alfredo is a delicious, dairy-free alternative to traditional Alfredo sauce, made with soaked cashews, vegan butter, and almond milk for a rich and velvety texture. Perfectly paired with your favorite pasta and enhanced with nutritional yeast and Italian seasoning, this vegan and wholesome recipe is ready in just 25 minutes and makes a comforting, flavorful meal that will make you forget fast food versions.
Ingredients
Scale
Pasta
- 16 oz pasta of choice (spaghetti, fettuccine, penne, etc.)
Sauce
- 1 cup soaked cashews
- 2 tbsp vegan butter
- 3 tsp minced garlic
- 1 ¼ cups unsweetened almond milk
- 1 tsp lemon juice
- 2 tbsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tbsp Italian seasoning blend
- Black pepper to taste
Add-ins
- 1 cup frozen peas
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add your pasta of choice. Cook according to the package instructions until al dente. Drain and set aside.
- Blend the Sauce Ingredients: In a high-speed blender, combine soaked cashews, vegan butter, minced garlic, unsweetened almond milk, lemon juice, onion powder, nutritional yeast, sea salt, and Italian seasoning. Blend until the mixture is completely smooth and creamy.
- Warm the Sauce: Pour the blended cashew mixture into a sauté pan over low to medium heat. Stir frequently and gently warm the sauce for 5 to 7 minutes, ensuring it thickens slightly and heats evenly without burning.
- Adjust Consistency: If the sauce is too thick, gradually add small amounts of vegetable broth or water, stirring until you achieve your desired creamy consistency.
- Combine and Serve: Add the frozen peas to the sauce to warm through if desired, then drizzle the creamy Cashew Alfredo sauce over the cooked pasta. Finish with an extra sprinkle of sea salt, Italian seasoning, and black pepper to taste before serving.
Notes
- Soaking the cashews for at least 4 hours or overnight is essential for a creamy texture.
- You can substitute almond milk with other unsweetened plant-based milks like oat or cashew milk.
- For a thinner sauce, add more vegetable broth or water gradually.
- Nutritional yeast gives the sauce a cheesy flavor, so do not skip it for the best taste.
- Frozen peas add color, texture, and nutrients but can be omitted or replaced with other vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of almond milk or water to loosen the sauce.
