Creamy Vegan Alfredo
Updated: Jun 16
This alfredo sauce is so creamy & delicious! We grilled up some Gardein "chik'n" strips to top it off. In addition this dish is so versatile; broccoli, kale, or arugula can be added and will definitely take it to another level! The possibilities are endless!
1 1/2 cup raw cashews, soaked overnight
1 tbsp. lemon juice
1 cup water
2 tbsp. avocado oil
1 medium red onion
5 cloves garlic
2 sprigs of thyme
1/2 cup white wine
2 cups vegetable broth
1/4 cup nutritional yeast
1 tsp basil
1/4 red pepper flakes
1 tsp black pepper
sea salt to taste
1 cup vegan parmesan
16 oz. fettucine pasta
In a high speed blender, add soaked cashews, lemon juice, and 1 cup water. Blend on high until well combined. Set aside until ready for use.
Add avocado oil to a medium pan. Add red onion, garlic, and thyme. Cook until fragrant and translucent.
Pour in white wine and allow it to cook down until the liquid has evaporated.
Next add in basil, red pepper flakes, black pepper, nutritional yeast. Stir to combine.
Next pour in cashew cream sauce to pan, and vegan parmesan, stir to combine.
Add vegetable broth to thin it out a bit, and stir to combine. The consistency should be creamy.
Add sea salt to taste, if needed.
Lastly, add pasta of your choice to the sauce, and stir to coat pasta with alfredo sauce.