Creamy Vegan Alfredo Pasta with Sauce
Ingredients
- 3 shallots or 1 yellow onion
- 4 cloves garlic
- 1 tablespoon coconut oil
- 1.5 cups raw cashews, preferably soaked and strained
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1.5 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 (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, about 5-10 minutes.
Transfer the cooked 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 cook the gluten-free spaghetti noodles according to package directions until al-dente, typically 7-9 minutes. Drain the noodles, return them to the pot, pour the Alfredo sauce over them, and mix to combine. Taste and adjust seasoning with more sea salt and pepper if desired. Optionally, add chopped parsley and stir to combine, and sprinkle with cayenne pepper flakes to taste.
