Creamy Vegan Cashew Alfredo Pasta
Ingredients
- 3 shallots (or 1 yellow onion), chopped
- 4 cloves garlic, diced
- 1 tablespoon coconut oil
- 1.5 cups raw cashews (preferably soaked for 1 hour, but not necessary), strained
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice (about 1/2 lemon)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3/4 cup parsley, curly and finely chopped (optional)
- 1/2 teaspoon cayenne pepper flakes (optional)
- 1 package spaghetti noodles (500g/17.6 oz)
Preparation
Bring a skillet to medium heat, add the chopped shallots (or onion), garlic and coconut oil, and cook until softened, about 5-10 minutes.
Transfer the garlic and onion to a blender with the strained raw cashews, almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika, and blend until smooth.
Bring a pot of water to a boil and add the spaghetti noodles, then cook according to package directions until al dente, typically 7-9 minutes.
Strain the noodles and transfer them back to the pot.
Pour the Alfredo sauce over the noodles and mix to combine.
Taste and season with more sea salt and pepper as desired.
Optionally, add chopped parsley and stir to combine, and add cayenne pepper flakes to taste.
Tips
Cashews can be soaked for up to 1 hour for better blending results, but this step is optional.
