Vegan Garlic Alfredo Pasta
Ingredients
The pasta
-
12
ounces
any pasta
-
to taste
chopped parsley, for garnish
The sauce
-
2
teaspoons
vegan butter or olive oil
-
½
red onion
chopped
-
1
cup
cashews, soaked overnight or in hot water for one hour
-
¼
cup
pasta water
-
1 ½
cups
unsweetened almond milk or any vegan milk
-
4
cloves
roasted garlic
-
2
tablespoons
nutritional yeast
-
½
teaspoon
sea salt
-
2
tablespoons
vegan parmesan cheese plus extra for topping
-
1
tablespoon
lime juice
Instructions
- 1. Cook the pasta according to package directions in salted water and reserve ¼ cup of pasta water.
- 2. In a pan over medium-high heat, heat the vegan butter or olive oil and cook the chopped onion until translucent.
- 3. Remove the onions from the pan and add them to a blender along with the soaked cashews, pasta water, almond milk, roasted garlic, nutritional yeast, sea salt, vegan parmesan cheese, and lime juice.
- 4. Blend until completely creamy, adjusting salt or vegan parmesan to taste.
- 5. Once the pasta is cooked, drain it and return it to the pan.
- 6. Pour the Alfredo sauce over the pasta and stir to combine.
- 7. Serve topped with chopped parsley and extra vegan parmesan.
Nutrition Facts (estimated)
Servings
6 servings
Calories
375
Total fat
13g
Total carbohydrates
53g
Total protein
13g
Sodium
309mg
Cholesterol
0mg
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