Creamy Vegan Alfredo Pasta
Ingredients
- 3 shallots (or 1 yellow onion), chopped
- 4 cloves garlic, diced
- 1 tablespoon 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 tablespoons lemon juice (about 1/2 lemon)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Optional garnishes
- 3/4 cup curly parsley, finely chopped
- 1/2 teaspoon cayenne pepper flakes
Pasta components
- 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 to 10 minutes.
Transfer the garlic and onion to a blender with the raw cashews, strained, almond milk, nutritional yeast, lemon juice, sea salt, pepper, and paprika, then blend until smooth.
Bring a pot of water to a boil and add the spaghetti noodles, cooking according to package directions until al-dente, typically 7 to 9 minutes. Strain the noodles and return them to the pot. Pour the Alfredo sauce over the noodles and mix to combine. Taste and season with additional sea salt and pepper if desired. Optionally, add chopped parsley and stir to combine, then sprinkle with cayenne pepper flakes to taste.
Tips
Soaking cashews for up to an hour can improve the sauce's creaminess but is not required.
