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.
5 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.
Made this last night and it was super yummy and SUPER easy!! Hubby put it in the top five….. Thanks for the recipe.
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.