Sunrabbit's Vegan Pasta Alfredo
Ready In: 35 mins
Serves: 8
Ingredients
- 16 ounces whole wheat pasta
- 1 small onion, peeled and cut into chunks
- 2 cups red potatoes, peeled and cut into chunks
- 4 -8 garlic cloves, peeled
- 1 cup non-dairy milk substitute (almond or cashew is best)
- 1⁄2 cup raw cashews
- 4 teaspoons sea salt
- 2 -4 tablespoons nutritional yeast (optional)
- 2⁄3 cup coconut oil
- 2 tablespoons lemon juice
- 1 teaspoon black pepper, to taste
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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