Vegan Alfredo Pasta
This vegan alfredo pasta with mushrooms is creamy, savory, and packed with plant-based flavor.
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PastaDairy-Free
Vegan Garlic Alfredo
A creamy plant-based garlic alfredo made with cashews, nutritional yeast, vegan parmesan, dairy-free milk, and Light Penne.
This vegan garlic alfredo pasta is creamy, rich, and made with just a handful of simple ingredients. It delivers all the comfort of a classic Alfredo while staying completely dairy-free and balanced.
Vegan Alfredo Pasta is a creamy, dairy-free penne dish made with a smooth cashew-based sauce and sautéed mushrooms. It delivers rich, comforting flavor while staying completely plant-based and balanced. With Fiber Gourmet Light Penne, this recipe is satisfying, savory, and perfect for an easy weeknight meal.
Ingredients
1 1/4 cups raw cashews, soaked
3 to 4 tablespoons nutritional yeast
2 to 3 cloves of garlic, crushed
1/2 teaspoon sea salt
1 to 2 tablespoons vegan parmesan cheese,
plus more for serving
1 cup unsweetened almond or rice milk, plus
more as needed
8 oz dry Light Penne
Quick Tips
✓
Blend thoroughly to ensure a silky texture.
✓
Add more milk as needed to adjust consistency.
✓
Taste and adjust seasoning before serving.
Why You'll Love This Vegan Alfredo Pasta
✓
This sauce is smooth, garlicky, and incredibly satisfyingthanks to blended cashews and nutritional yeast.
✓
It comes together quickly andcoats pasta beautifully without feeling heavy.
How To Make Vegan Garlic Alfredo Pasta
1
Soak the cashews in very hot water for about 20 minutes, then drain.
2
Add cashews, nutritional yeast, garlic, salt, vegan parmesan, and milk to a high-speed blender. Blend until smooth and creamy.
3
Transfer the sauce to a skillet and cook over medium-low heat for about 5 minutes, whisking frequently until thickened.
4
Cook the pasta according to package instructions, then toss with the sauce and serve.
A Creamy, Plant-Based Favorite
This vegan garlic alfredo is a simple way to enjoy a rich, comforting pasta dish with a lighter, dairy-free twist.
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