20-Minute Vegan Alfredo Pasta Dinner
Ingredients
- 3 shallots (or 1 yellow onion), chopped
- 4 cloves garlic, diced
- 1 tbsp coconut oil
- 1.5 cups raw cashews, strained (preferably soaked for 1 hour, but not necessary)
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1 package (500g/17.6 oz) gluten-free spaghetti noodles
Optional toppings
- 3/4 cup curly parsley, finely chopped
- 1/2 tsp cayenne pepper flakes
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 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 the 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, stir to combine, and sprinkle cayenne pepper flakes to taste.
Notes
This recipe yields a smooth, creamy Alfredo sauce with a cheesy bold flavour.
