Creamy Vegan Alfredo Pasta
Ingredients
- 3 shallots or 1 yellow onion
- 4 cloves garlic
- 1 tbsp coconut oil
- 1.5 cups raw cashews (preferably soaked for 1 hr, but not necessary), strained
- 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
- 3/4 cup curly parsley, finely chopped (optional)
- 1/2 tsp 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. Drain and return the noodles to the pot. Pour the Alfredo sauce over the noodles and stir to combine. Taste and adjust seasoning with additional sea salt and pepper as desired. Optionally, add the chopped parsley and stir to combine, and sprinkle with cayenne pepper flakes to taste.
