This new creamy Alfredo Pasta looks and tastes like a true indulgence, but is secretly easy to make and healthy! Instead of using butter and cream to make Alfred Sauce, we use cashews. Give this easy 4 -ingredient Alfredo Sauce a try! Everyone in your home will love it and no one will guess it’s vegan.
Cocotte, Mini Cast Iron Skillet, or Mini Dutch Oven
Strainer
Large Bowl
Ingredients
Vegan Alfredo Pasta
1cupraw cashews
1cupwater
4-6clovesgarlic
2tablespoonextra virgin olive oil
salt and pepper
4servings of regular or gluten-free pastabest with spaghetti or fettuccini noodles
Instructions
Vegan Alfredo Pasta Instructions
Begin by preheating your oven to 400
Add the garlic cloves and olive oil to the cocotte and roast the garlic for 30 minutes or until it's fragrant and golden.
While the garlic roasts, bring a small saucepan with cashews and 1 cup of water to a low boil. Cook for about 25-30 minutes or until the cashews are tender.
While the garlic roasts and the cashews boil, bring a medium saucepan with water to medium heat. Add the pasta, a small drizzle of olive oil, and a pinch of salt to a boil. Cook as instructed on the packaging.
Once the pasta reaches the desired consistency, strain the pasta over a large bowl so that you can save the pasta water. Set both the pasta and the pasta water aside.
Once the garlic is done roasting, remove them from the oven. Pour the entire contents of the cocotte into a blender along with the entire contents of the pot of cashews (including the water). Add about ½ a cup of the pasta water to the blender and blend until creamy. If the sauce is too thick to blend, add another ¼ cup of pasta water until you reach desired consistency. The Alfredo sauce should be silky and creamy.
Serve the strained pasta tossed in the creamy vegan Alfredo sauce. Season with salt and pepper to taste.