This Vegan Alfredo Pasta has a nice white, creamy pasta sauce made with cashew cream. With 295 calories and 11 grams of protein per serving, it’s delicious and creamy without any cholesterol.
unsweetened almond milk
white, rice, etc.
Cook the pasta according to the package instructions.
Assemble your ingredients.
In a small bowl, mix the almond milk and flour until the flour is dissolved.
Heat a medium skillet over medium-high heat.
Add the almond milk/flour mixture to the skillet and then add the cashew cream. Stir until smooth.
Add the garlic powder, parsley, black pepper, salt and nutritional yeast. Stir to mix well. Cook until the mixture comes to a boil. Add extra almond milk if it’s too thick.
Drain the pasta once it’s finished.
Add the alfredo sauce to the pasta.
Toss and stir to evenly coat the pasta with the alfredo sauce.
Serve and enjoy.
Serving size is about 1 cup of the Vegan Alfredo Pasta.