Cashew Vegan Alfredo Pasta with Nutritional Yeast
The source calls for an unspecified prepared vegan cream sauce, so this version provides a complete cashew Alfredo.
The source calls for an unspecified prepared vegan cream sauce, so this version provides a complete cashew Alfredo. Soak the nuts, blend them with plant milk and nutritional yeast, then warm the sauce gently with garlic. Reserved pasta water adjusts the texture and helps it cling to the noodles. Finish with parsley and black pepper for a rich dairy-free dinner made from clear, measured ingredients. Cook fettuccine in salted water until al dente; reserve 250 ml pasta water and drain. Blend soaked cashews, plant milk, nutritional yeast, lemon juice, salt and pepper until completely smooth. Warm olive oil in a large pan and cook garlic 30 seconds without browning. Pour in cashew mixture and simmer gently 3 to 5 minutes, stirring; thin with reserved pasta water.
Recipe card
Cashew Vegan Alfredo Pasta with Nutritional Yeast
Equipment: Knife, cutting board, measuring tools and suitable pot or skillet
Ingredients
Instructions
Pasta
Cook fettuccine in salted water until al dente; reserve 250 ml pasta water and drain.
Blend
Blend soaked cashews, plant milk, nutritional yeast, lemon juice, salt and pepper until completely smooth.
Garlic
Warm olive oil in a large pan and cook garlic 30 seconds without browning.
Sauce
Pour in cashew mixture and simmer gently 3 to 5 minutes, stirring; thin with reserved pasta water.
Toss
Add pasta, toss until coated and hot, then finish with parsley and extra pepper.
How to tell when it is ready
Add pasta, toss until coated and hot, then finish with parsley and extra pepper.
Tips
- Cook fettuccine in salted water until al dente.
- Blend soaked cashews, plant milk, nutritional yeast, lemon juice, salt and pepper until completely smooth.
- Warm olive oil in a large pan and cook garlic 30 seconds without browning.
- Pour in cashew mixture and simmer gently 3 to 5 minutes, stirring.
Troubleshooting
- If sauce is grainy, blend longer with soaked cashews.
- If it thickens too much, add reserved pasta water.
Substitutions
- Use gluten-free egg-free pasta if needed.
- Use white beans for cashews for a nut-free variation.
Variations
- Add sautéed mushrooms.
- Blend in roasted garlic.
Serving suggestions
- Serve with roasted broccoli.
- Add a green salad.
- Top with parsley.
- Offer lemon wedges.
Make ahead
Prepare the measured ingredients in advance. Refrigerate up to 3 days; loosen with plant milk when reheating gently.
Storage
Refrigerate up to 3 days; loosen with plant milk when reheating gently.
Food safety
Confirm pasta and plant milk are vegan; cashews are tree nuts and require allergen disclosure.
Frequently asked questions
How do I know creamy cashew vegan alfredo pasta is ready?
Add pasta, toss until coated and hot, then finish with parsley and extra pepper.
How should I store creamy cashew vegan alfredo pasta?
Refrigerate up to 3 days; loosen with plant milk when reheating gently.
Serve with roasted broccoli. Refrigerate up to 3 days; loosen with plant milk when reheating gently.
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