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Vegan alfredo pasta, rich creamy sauce with a hint of garlic and lemon. What more could you ask for in terms of pasta sauce? This is the perfect weekday dinner as it is so quick and easy to prepare.
This amazing pasta is one of our favorite recipes, it’s so easy and when I need to whip up dinner in a hurry this tends to be the one I go to. Two pots, one for pasta, one for sauce and a high-speed blender is everything you need.
This Vegan Alfredo style pasta is:
- Vegan and vegetarian
- Refined sugar-free
- Dairy-free (lactose-free)
- Easily made gluten-free
What you’ll need to make Alfredo pasta
Vegetables – Cauliflower and garlic (fresh parsley to taste)
Herbs & spices – Cayenne pepper, Black pepper, Onion granules
Get all your ingredients together, this makes the process much easier.
In a casserole, add the cauliflower, almond milk, garlic, cayenne pepper, pepper and garlic. Boil all the ingredients on low heat until the cauliflower is completely soft.
Pour everything in a high-speed blender and add nutritional yeast. If the blend is very thick add more almond milk at this stage. Blend until completely smooth. Add 1 tbsp of lemon juice and mix.
Boil the pasta as per instructions on the packaging. Drain the pasta and pour the sauce over. Give it a good mix and plate up. We love to add more freshly cracked pepper, chili flakes, and vegan parmesan cheese on top.
Cashew based sauces
To tell you the truth, I’m not a big fan of raw cashews on their own. I, however, love to use cashew nuts in my sauces. When soaked or boiled the cashews become extremely soft and turn into a creamy consistency when blended. So far I’ve used cashews to make cheese sauces, sour creams, cream cheese and more. They have a subtly sweet flavor and can be used in both sweet and savory recipes.
According to Wikipedia raw cashews are 5% water, 30% carbohydrates, 44% fat and 18% protein. In 1oog of cashews are 553 calories. They are a good source of copper, manganese, magnesium, iron, potassium, zinc and selenium.
But, enough about cashews, let’s get on to the recipe…
Vegan alfredo pasta
Vegan Alfredo pasta
- High-speed blender
- Lemon squeezer
- 1 Clove of garlic
- 250 g Cauliflower
- 1/3 cup Cashews
- 1 cup Almond milk
- 1/2 tsp Onion granules
- 1/4 tsp Black pepper
- Pinch of Cayenne pepper
- 1 tbsp Nutritional yeast
- 1 tbsp Lemon juice
- 250 g Linguine pasta
- Get all your ingredients ready.
- In a casserole add the cauliflower, plant-milk, garlic, spices, and cashews. Boil all the ingredients on low heat until the cauliflower is completely soft.
- Pour everything in a high-speed blender and add nutritional yeast. If you need to add more liquid it’s ok to add a little bit of plant-milk. Add 1 tbsp of lemon juice.
- Boil the pasta as per instructions on the box. Drain the pasta and pour the sauce over. Give it a good mix, and plate up. We love to add pepper, chili flakes and vegan parmesan cheese on top.
If you try this recipe, I would love to hear from you! Please leave a comment down below or take a photo and tag me on Instagram @abiteofkindness
*Post updated on September 18th, 2020.