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Easy Alfredo

by Roxy, So Vegan March 15, 2022January 31, 2023
March 15, 2022January 31, 2023
Vegan Alfredo Recipe

A gorgeous creamy pasta is difficult to beat. We also throw in peas and asparagus to give this Alfredo a more veggie twist.

  • It’s important you slice the asparagus thinly enough so they cook quickly in the pan. If your asparagus is quite thick, we’d recommend slicing twice lengthways and then slicing in half.
  • You can make this recipe gluten-free by using a gluten-free pasta.
  • If you want to make this recipe soy-free, we recommend using oat milk or almond milk when make the sauce.

Vegan Alfredo Recipe

Easy Alfredo

Serves: 2 people Prep Time: 10 minutes Cooking Time: 18 minutes 18 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 80g (2.8oz) cashews
  • olive oil
  • 1/2 onion, peeled + sliced
  • 3 garlic cloves, peeled + chopped
  • 120g (4.2oz) frozen peas
  • 100g (3.5 oz) asparagus, sliced (see notes)
  • 160g (5.6oz) pasta, we use tagliatelle
  • 250ml (8.5fl.oz) plant-based milk (1 cup)
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • salt + pepper
  • 3 tbsp fresh mint, chopped (optional)

Method

  1. Transfer the cashews to a small bowl and cover with hot water straight from the kettle, then set to one side.
  2. Place a frying pan on a medium heat and drizzle with a little oil. Once hot, add the onion and fry for 5-6 minutes, stirring frequently until they begin to brown. Then add the garlic, peas and asparagus to the frying pan and fry for a further 2 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions. Drain the cashews and add them to a blender along with the milk, nutritional yeast, lemon juice, and a generous pinch each of salt and pepper. Blend until smooth, then pour into the frying pan and heat through for a minute.
  4. Drain the pasta into the pan, adding a generous few splashes of pasta water as you go to help loosen the sauce.
  5. Season to taste with another pinch of salt and pepper then, if you want to, serve with a sprinkling of mint.
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27 Comments

Nicole June 27, 2018 - 11:04 am

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?

Reply
Roxy, So Vegan June 27, 2018 - 6:02 pm

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.

Reply
Mary July 2, 2018 - 5:01 am

The food looks yummy. Going to try the alfrado sauce.

Reply
Roxy, So Vegan September 17, 2018 - 10:20 am

Awesome! Let us know how it goes! Best, Roxy

Reply
KAREL BUSH July 9, 2018 - 11:13 pm

Made this last night and it was super yummy and SUPER easy!! Hubby put it in the top five….. Thanks for the recipe.

Reply
Ben, So Vegan August 8, 2018 - 4:25 pm

Thanks Karel!

Reply
kathy gori July 10, 2018 - 12:19 am

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.

Reply
Roxy, So Vegan September 17, 2018 - 10:20 am

Hehe that’s exciting! Best of luck! Roxy

Reply
Deanna September 4, 2018 - 2:04 pm

Really like that your recipes serve 2/3 persons !! Can’t wait to try this recipe. My first time soaking nuts !!!

Reply
Roxy, So Vegan September 17, 2018 - 10:19 am

Oo exciting! How did it go? Best, Roxy

Reply
Jennifer September 14, 2018 - 9:21 pm

Sauce was too thick.

Reply
Roxy, So Vegan September 17, 2018 - 10:19 am

Hi Jennifer, next time you could add a little water to thin out the sauce. Hope this helps, Roxy

Reply
Nicole September 26, 2018 - 6:26 pm

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

Reply
Roxy, So Vegan October 15, 2018 - 1:58 pm

Hi Nicole, that sounds like a great twist. So glad you are enjoying the recipe as much as we do. All the best, Roxy 🙂

Reply
Sharon March 15, 2022 - 5:18 pm

This recipe popped up on my feed, I had all the ingredients so decided to go for it. I swopped the asparagus for broccoli stems as I didnt have the asparagus. So so so creamy and delish!!!! Going to be a weekly staple meal. I love the simplicity of all your recipes. Love you guys x

Reply
Nicole October 28, 2018 - 7:50 pm

Have you ever tried this with zucchini noodles? If so how well did it work? Any tips?

Reply
Roxy, So Vegan October 30, 2018 - 8:09 pm

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

Reply
Nicole November 6, 2018 - 12:31 am

Thank you so much! I tried it with zucchini noodles and it was amazing!

Reply
Roxy, So Vegan November 7, 2018 - 9:59 am

Oh amazing! Glad you enjoyed it 🙂 Best, Roxy

Reply
Ewa September 30, 2022 - 11:57 am

Hi Simone, try blended silken tofu, it works really well.

Reply
Ewa September 30, 2022 - 11:59 am

Sorry, don’t know why the comment was added here! Can’t delete it 🙁

Reply
Diane February 1, 2019 - 4:03 am

I tried this tonight and really enjoyed it. Used brown rice fettucine. Worked out well. Really enjoyed the taste of this dish.

Reply
Roxy, So Vegan March 10, 2019 - 8:59 pm

Hey Diane, that’s so great! Thanks for the feedback. All the best, Roxy

Reply
Katie February 20, 2019 - 12:09 am

My sauce isn’t turning out thick like the recipe 🙁

Reply
Roxy, So Vegan March 10, 2019 - 8:59 pm

Hey Katie, you could add more cashews or a little cornstarch to thicken it up. Best, Roxy

Reply
Simone March 16, 2022 - 10:01 pm

I would love a creamy pasta recipe like this but my baby is allergic to nuts and most recipes have the delicious soaked cashews. Any suggestions for a nut free substitute? Thanks

Reply
Ewa September 30, 2022 - 11:58 am

Hi Simone, try blended silken tofu, it works really well.

Reply

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