Vegan Alfredo Pasta

This Vegan Alfredo Pasta has a nice white, creamy alfredo sauce made with cashew cream. With 295 calories and 11 grams of protein per serving, it’s delicious and creamy without any cholesterol. Both your tastebuds and arteries will thank you.

Eat this with some colorful veggies like an Easy Garden Salad or Italian Tomatoes and Mushrooms to balance out the “whiteness” of the sauce and pasta.

We used whole-wheat spaghetti, but this Vegan Alfredo Pasta Sauce would go great with fettuccine or spiral pasta, too. We mixed the sauce and pasta together, but you can serve the sauce over the pasta if you don’t feel like mixing it.

Remember to prepare your Vegan Cashew Cream ahead of time. It takes a couple of hours to soak the cashews.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Alfredo Pasta

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

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.

• CourseMain Dish
• CuisineItalian, Oil Free, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
4 servings	5 minutes

Cook Time

10 minutes

Servings Prep Time 4 servings 5 minutes

Cook Time 10 minutes

Alfredo Pasta Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe 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. CourseMain Dish CuisineItalian, Oil Free, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes

Ingredients

• 12 oz spaghetti uncooked, whole-grain
• 3/4 cup unsweetened almond milk
• 1 tbsp flour white, rice, etc.
• 1 cup cashew cream
• 1 tsp garlic powder
• 2 tsp parsley dried
• 1/2 tsp black pepper
• 1/2 tsp nutritional yeast
• 1 tsp salt

Servings: servings

Instructions

Ingredient Prep

1. Cook the pasta according to the package instructions.

   
2. Assemble your ingredients.

   
3. In a small bowl, mix the almond milk and flour until the flour is dissolved.

   

Let's Cook

1. Heat a medium skillet over medium-high heat.
2. Add the almond milk/flour mixture to the skillet and then add the cashew cream. Stir until smooth.

   
3. 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.

   
4. Drain the pasta once it's finished.
5. Add the alfredo sauce to the pasta.

   
6. Toss and stir to evenly coat the pasta with the alfredo sauce.

   
7. Serve and enjoy.

   

Recipe Notes

Serving size is about 1 cup of the Vegan Alfredo Pasta.