This is one of those recipes that we turn to time and time again. It just never gets boring! This easy vegan alfredo is fuss-free, quick and so satisfying!
We sprinkle a generous amount of fresh mint over the pasta to give the dish a burst of freshness. This goes really well with the asparagus and peas, and the creamy cashew sauce.
Enjoy!
Roxy & Ben
Easy Vegan Alfredo
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Ingredients
- 1 onion, sliced
- 4 garlic cloves, minced
- 200g tagliatelle pasta
- 1 cup frozen peas
- 125g asparagus
- 90g (2/3cup) raw cashews
- 1 cup almond milk
- 1/2 cup water
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- salt
- pepper
- 3 tbsp fresh mint, chopped
- oil for frying
Instructions
- Transfer the cashews to a small bowl and soak with hot water, then set to one side.
- Heat a frying pan on a medium heat and drizzle with a little oil. Once hot, add the onion and fry for 8 minutes, stirring frequently until they become golden brown.
- Meanwhile, cook the pasta as per the packet instructions.
- Add the garlic, peas and asparagus to the frying pan and fry for a further 5 minutes.
- Then drain the cashews and add them to a blender along with the milk, water, nutritional yeast, lemon juice, and a generous pinch each of salt and pepper. Blend until smooth, then pour into the frying pan and simmer for another 5 minutes, stirring frequently.
- Drain the pasta and add it to the frying pan. Then season to taste with another pinch of salt and stir to combine the pasta with the sauce.
- Serve with a generous sprinkling of mint.
22 comments
Hi! We don’t use Almond Milk anymore, we usually have Oat Milk in our house and sometimes Rice Milk. Do you think I could do it with Oat Milk as well or would the taste change too much?
Hi Nicole! Oat milk will be fine. Nearly all of the flavour in the creamy sauce will come from the nutritional yeast and lemon juice, so any type of plant-based milk will do! Thanks.
The food looks yummy. Going to try the alfrado sauce.
Awesome! Let us know how it goes! Best, Roxy
Made this last night and it was super yummy and SUPER easy!! Hubby put it in the top five….. Thanks for the recipe.
Thanks Karel!
going to try this..my husband is finally starting to eat like me….almost. he’s a pescatarian so hopefully this will hit the mark with him. as long as it tastes like all the stuff he shouldn’t have he’s good.
Hehe that’s exciting! Best of luck! Roxy
Really like that your recipes serve 2/3 persons !! Can’t wait to try this recipe. My first time soaking nuts !!!
Oo exciting! How did it go? Best, Roxy
Sauce was too thick.
Hi Jennifer, next time you could add a little water to thin out the sauce. Hope this helps, Roxy
I have cooked this 3 times in the last week, I love it!! I’ve now halted the pasta and added in vegan chicken style pieces yum yum yum
Hi Nicole, that sounds like a great twist. So glad you are enjoying the recipe as much as we do. All the best, Roxy 🙂
Have you ever tried this with zucchini noodles? If so how well did it work? Any tips?
Hi Nicole, we haven’t tried with zucchini noodles but I think it will work well. It will be very green and nutritious 🙂 Let us know how it goes. Best, Roxy
Thank you so much! I tried it with zucchini noodles and it was amazing!
Oh amazing! Glad you enjoyed it 🙂 Best, Roxy
I tried this tonight and really enjoyed it. Used brown rice fettucine. Worked out well. Really enjoyed the taste of this dish.
Hey Diane, that’s so great! Thanks for the feedback. All the best, Roxy
My sauce isn’t turning out thick like the recipe 🙁
Hey Katie, you could add more cashews or a little cornstarch to thicken it up. Best, Roxy