Sunrabbit's Vegan Pasta Alfredo

"Before I gave up dairy, fettuccine alfredo was my Italian restaurant favorite. I never thought I could find or make a vegan version that was as satisfying, but this one fits the bill!"
 
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photo by Sunrabbit photo by Sunrabbit
photo by Sunrabbit
photo by Sunrabbit photo by Sunrabbit
photo by Sunrabbit photo by Sunrabbit
photo by Sunrabbit photo by Sunrabbit
Ready In:
35mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
  • While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
  • Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
  • In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.

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RECIPE SUBMITTED BY

<p>I cook only vegan food with healthy, whole food ingredients. &nbsp;I don't believe anyone can eat healthy food for the long haul if it is not delicious and satisfying, however, so my recipes are yummy as well as nutritious!</p>
 
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