Creamy Vegan Alfredo Pasta with Cashew Sauce
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 curly parsley, finely chopped (optional)
- 1/2 teaspoon cayenne pepper flakes, to sprinkle (optional)
- 1 package gluten-free spaghetti noodles (500g/17.6 oz)
Preparation
Bring a skillet to medium heat, add chopped shallots or onion, garlic, and coconut oil. Cook until softened (5-10 minutes).
Transfer the garlic and onion to a blender with strained raw cashews, almond milk, nutritional yeast, lemon juice, sea salt, pepper, and paprika. Blend until smooth.
Bring a pot of water to a boil and add the noodles. Cook as directed on the package until al-dente (typically 7-9 minutes). Strain and transfer noodles 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.
