Vegan Cashew Alfredo Recipes

VEGAN ALFREDO SAUCE

Steps:

• Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
• Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
• To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.

VEGAN CASHEW ALFREDO

Steps:

• Begin preparing pasta according to package directions.
• In a medium sauté pan over low-medium heat, sauté the minced garlic along with the 2 tbsp of vegan butter until fragrant and golden in color. Remove from heat once done.
• Transfer the garlic and vegan butter mixture from the pan to a high-speed blender along with the remaining sauce ingredients and blend on high until completely smooth and creamy.
• Once smooth, transfer the cashew mixture back to the sauté pan used earlier. Over medium-low heat to allow the sauce to warm through (also add in frozen peas if using). Stir frequently.Note- if the sauce is too thick for your preference, simply add a few splashes of vegetable broth or water to thin until you've reached desired consistency.
• Be sure to keep an eye on your pasta. Once it's finished cooking, drain and set aside.
• Once the sauce is warmed and the peas are cooked (if using) spoon desired amount over each serving of cooked pasta and top with a pinch of extra salt and Italian seasoning to taste. Enjoy!

VEGAN CASHEW ALFREDO SAUCE

Steps:

• Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
• Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
• Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

VEGAN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
• To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
• When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.