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 curly parsley, finely chopped (optional)
- 1/2 teaspoon cayenne pepper flakes, to sprinkle (optional)
- 1 package gluten-free spaghetti noodles, 500g or 17.6 ounces
Preparation
Bring a skillet to medium heat, add chopped shallots or onion, garlic, and coconut oil, and cook until softened, about 5 to 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, and blend until smooth.
Bring a pot of water to a boil and add the noodles, cook according to package directions until al dente, typically 7 to 9 minutes, then strain and transfer 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
Soaking the cashews for about 1 hour can improve texture but is not required.
