THIS POST IS SPONSORED BY…
Al Dente Pasta Company, who I’m so pumped to partner & share with you since I’ve been devouring their pasta long before this official sponsorship. All thoughts & opinions are my own.
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VEGAN ALFREDO??? I know I know… but hear me out! Obviously, creamy dairy loaded alfredo sauce is bomb but if you are looking for a healthier vegan option that still tastes incredible and is extra creamy… this is your recipe!!!
Sooo… what all exactly goes into vegan alfredo? Let me tell you! The base starts with cashews that we let soak in boiling water for like 15 minutes. This helps the cashews break down better and make a creamier sauce. We then blend these cashews together with the boiling water, dijon mustard, garlic cloves, salt, pepper, and nutritional yeast! And if you’ve never tried nutritional yeast… yes it totally sounds weird BUT it’s really not and it adds a wonderful cheesy, nutty and savory flavor to this sauce. Don’t skip it!!!
Another question I know I’m gonna get… why make vegan alfredo?! Because plant based is fun and tasty and generally healthier for you! Plus, did you know that Al Dente Pasta Company has a BUNCH of vegan and gluten free plant based pastas?? I’m obsessed. I used the Pure and Simple Lentil + Brown Rice version for this recipe and the alfredo sauce just coats its curly nooks sooooo perfectly.
Now that we’ve covered the vegan alfredo and pasta… lets discuss our three ways! Monique, my bestie at Al Dente, thought it would be fun to offer a few different options of ways to up the flavor on this dish depending on what you and your family like. So we’ve got Vegan Alfredo pasta with….
- Sweet Potato & Peas
- Sautéed Shallots & Mushrooms
- Roasted Broccoli & Lemon Zest
Pick and choose your favorite option or enjoy this yummy alfredo pasta plain. There is NO wrong answer here!
Vegan alfredo pasta recipe time:
vegan alfredo pasta with al dente (three ways!)
Ingredients
- 1 cup raw cashews
- 1 ½ cups boiling water
- 1 (8oz) bag Al Dente Pure and Simple Lentil + Brown Rice pasta
- ¼ cup nutritional yeast
- 2 tsps dijon mustard
- 4 garlic cloves minced
- healthy pinch salt and pepper
version one: sweet potato & peas // ingredients:
- 1 tbsp olive oil
- 1 medium sweet potato peeled and diced
- ½ tsp paprika
- healthy pinch salt and pepper
- 1 (15oz) can sweet green peas drained
- [serves 4 // added time: 20 min]
version two: sauteed shallots & mushrooms // ingredients:
- 2 tbsps olive oil
- 2 shallots peeled and thinly sliced
- healthy pinch salt and pepper
- 16 oz sliced baby bella mushrooms
- ½ tsp dried oregano
- [serves 4 // added time: 15 minutes]
version three: roasted broccoli & lemon zest // ingredients:
- 1 head broccoli sliced into mini florets
- 2 tbsps olive oil
- ½ tsp garlic powder
- healthy pinch salt and pepper
- 1 lemon zested
- [serves 4 // added time: 40 min]
Instructions
- Combine cashews and boiling water in a medium bowl then let sit about 15 minutes or until cashews are starting to soften.
- Meanwhile, cook your Al Dente pasta according to the package instructions.
- After the 15 minutes, combine cashews and water from the bowl in step one along with nutritional yeast, dijon, garlic, salt and pepper in a high-speed blender then pulse until extra smooth.
- Drain pasta then place it back in the pot. Add the vegan alfredo sauce from step three and stir until the pasta is well coated.
- Enjoy plain or make one of our three versions below!
version one: sweet potato & peas // directions:
- Heat olive oil in a large skillet over medium heat. Once oil is hot, add the diced sweet potatoes, paprika, salt, and pepper. Toss to coat then cover and let sweet potatoes cook until soft, about 8-10 minutes, stirring occasionally.
- Remove the lid, stir in the peas, then cover and let cook for an additional 1-2 minutes.
- Remove skillet from heat then transfer the sweet potatoes and peas to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!
version two: sautéed shallots & mushrooms // directions:
- Heat olive oil in a large skillet over medium heat. Once oil is hot, add the sliced shallots, salt, and pepper. Toss to coat then sauté until fragrant and starting to soften, about 2-3 minutes.
- Mix in the sliced mushrooms and dried oregano then let cook until soft, about 6-8 minutes, stirring occasionally.
- Remove skillet from heat then transfer the shallots and mushrooms to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!
version three: roasted broccoli & lemon zest //directions:
- Preheat the oven to 400F. Line a baking sheets with parchment paper.
- Combine broccoli florets, olive oil, salt, and pepper on the prepared baking sheet then toss to coat. Roast in the oven until broccoli is starting to turn crispy, about 30-35 minutes, tossing halfway through.
- Remove the broccoli from the oven then sprinkle lemon zest over top. Transfer the roasted broccoli to the pot with the vegan alfredo pasta from above. Stir until everything is evenly distributed then serve!
Hope you enjoy this recipe! If you try it, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your vegan alfredo pasta in action. Byyyeeee!
xx ab
p.s. more pasta recipes here!