Vegan Garlic Alfredo Pasta

Indulge in a creamy and flavorful Vegan Garlic Alfredo Pasta that is perfect for a cozy night in. This dairy-free and plant-based version of the classic Italian dish is sure to satisfy your cravings.

Vegan Garlic Alfredo Pasta

Ingredients

  • 1 pound fettuccine pasta
  • 1 cup raw cashews
  • 3 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 1/2 cups unsweetened almond milk
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Soak the cashews in hot water for 15 minutes, then drain.
  2. Cook the fettuccine pasta according to the package instructions.
  3. In a blender, combine the soaked cashews, minced garlic, nutritional yeast, lemon juice, and almond milk. Blend until smooth and creamy.
  4. In a large pan, heat the creamy sauce over medium heat, stirring constantly until it thickens.
  5. Season with salt and pepper to taste.
  6. Add the cooked fettuccine to the pan and toss to coat the pasta with the sauce.
  7. Serve the Vegan Garlic Alfredo Pasta in individual bowls, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Large pot Blender Large pan

Tools

Stove Wooden spoon

Serving suggestions

Serve the Vegan Garlic Alfredo Pasta with a side of garlic bread and a fresh green salad.

Tips & tricks

For an extra flavor boost, sauté some mushrooms and spinach to add to the pasta before serving.

Cost

$10