Vegetarian Alfredo
A creamy, delicious vegetarian alfredo recipe that combines traditional flavors with plant-based ingredients, perfect for comforting meals.
Ingredients
For the cashew cream
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the pasta
- 1 pound fettuccine pasta or pasta of your choice
- Fresh parsley for garnish
Instructions
Preparation
- Drain and rinse the soaked cashews. Place them in a high-speed blender along with the vegetable broth, nutritional yeast, olive oil, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water.
Combining Pasta and Sauce
- In a large skillet over medium heat, add the cooked pasta and pour the cashew cream sauce over it. Toss to coat evenly.
- If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Serving
- Taste and adjust seasoning if necessary. Serve immediately, garnished with freshly chopped parsley.
Notes
Prepare cashew cream ahead of time to save on prep time. You can add seasonal vegetables like spinach or broccoli for extra nutrition. Store leftovers in an airtight container for up to three days.