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vegan-alfredo-pasta-recipe

Vegan Alfredo Pasta Recipe

A creamy and delicious vegan Alfredo pasta that's perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 12 oz fettuccine pasta use gluten-free if needed
  • 1 cup raw cashews soaked in water for 4 hours or overnight
  • 2 cups unsweetened almond milk
  • 3 tablespoon nutritional yeast
  • 2 tablespoon lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  1. 1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
  2. 2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy.
  3. 3. In a large pan, heat the blended sauce over medium heat until it thickens, about 5-7 minutes.
  4. 4. Add the cooked pasta to the pan and toss to coat evenly with the sauce.
  5. 5. Serve hot, garnished with fresh parsley if desired.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 2g | Vitamin C: 5mg | Calcium: 150mg | Iron: 4mg

Keywords

Alfredo, Pasta, Vegan
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