Indulge in the creamy, cheesy goodness of this vegan Alfredo pasta dish Made with a luscious cashew-based sauce, its bursting with flavor and richness without any dairy. Plus, its ready in just 30 minutes, making it perfect for a quick and satisfying weeknight meal.
Ingredients:
- 1 cup raw cashews
- 1 cups unsweetened almond milk
- 3 tbsp nutritional yeast
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp onion powder
- tsp salt
- tsp black pepper
- 8 oz fettuccine or other pasta of choice
- 2 cups broccoli florets, steamed
- Chopped parsley, for garnish optional
Instructions:
In a high-speed blender, combine cashews, almond milk, nutritional yeast, garlic, lemon juice, onion powder, salt, and black pepper
Blend until smooth and creamy, about 2-3 minutes
Cook pasta according to package instructions until al dente
In a large skillet, heat the Alfredo sauce over medium heat until warmed through, stirring occasionally
Once pasta is cooked, drain it and add it to the skillet with the Alfredo sauce
Toss to coat the pasta evenly
Add steamed broccoli florets to the skillet and gently mix with the pasta and sauce
Serve immediately, garnished with chopped parsley if desired
Enjoy
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