Creamy Cashew Alfredo Pasta
This dish is a dreamy, creamy pasta that’s not only rich but also nourishing, thanks to the wholesome goodness of cashews. I adore how it feels indulgent without the heaviness of traditional Alfredo sauce.
I remember the first time I made this creamy cashew Alfredo pasta—it was a rainy day, and all I wanted was something warm and comforting.
I soaked some cashews and whipped up a sauce that made my heart sing!
It's such a simple recipe, but it has this magical way of making any day feel special.
Plus, it's so versatile; you can add your favorite veggies or proteins to it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using raw cashews here because they blend up to be so silky and rich. If you're nut-free, sunflower seeds can be a good substitute, though the flavor will be a bit different. Nutritional yeast gives that cheesy flavor without any coconut cream—it's a game changer!
Tips & Notes
- •If you want to enhance the flavor, try adding a pinch of nutmeg to the sauce—it really brings out the creaminess!
- •I keep my soaked cashews in the fridge for a few days so I can whip this up whenever the craving strikes!
Recipe Variations
- •Sometimes, I'll add a bit of fresh basil or spinach to the sauce for a pop of color and extra nutrients.
- •If I’m feeling a bit adventurous, I’ll throw in some sun-dried tomatoes for a tangy twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove, adding a splash of water or plant milk to keep the sauce creamy.
Frequently Asked Questions
Can I make this sauce ahead of time?
Absolutely! Just store the sauce in an airtight container in the fridge for up to a week. You might need to add a splash of water to loosen it up when you reheat.
What can I add to the pasta?
I love adding sautéed veggies like spinach, mushrooms, or broccoli for extra nutrition and flavor. You can also toss in some cooked chickpeas or lentils for added protein!
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This dish is a dreamy, creamy pasta that’s not only rich but also nourishing, thanks to the wholesome goodness of cashews. I adore how it feels indulgent without the heaviness of traditional Alfredo sauce.
Ingredients
Instructions
- 1
First, drain and rinse your soaked cashews. This helps remove any bitterness and makes them super creamy when blended.
- 2
In a blender, combine the soaked cashews, water, nutritional yeast, minced garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth and creamy—this might take a minute or two, so be patient!
- 3
While your sauce is blending, bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente.
- 4
Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta.
- 5
In the same pot, return the drained pasta and pour in the creamy cashew sauce. Add a splash of the reserved pasta water to help loosen the sauce if needed.
- 6
Toss everything together over low heat until warmed through, adding more pasta water as needed to reach your desired consistency.
- 7
Serve your creamy cashew Alfredo pasta in bowls, garnished with fresh parsley if you like. Enjoy every bite!
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