Creamy Vegan Alfredo
Serves 4Prep 10 minCook 20 minTotal 30 min
Prep and cook times are estimates — every kitchen moves at its own pace. Plus overnight cashew soak.
Silky, garlicky, and unapologetically creamy — this vegan alfredo sauce coats every strand of fettuccine like a dream. Soaked cashews blend into the base, white wine and roasted garlic build the depth, and a shower of vegan parmesan finishes it.
Toss it with pasta, pile on some crispy chick'n strips, and dinner is done. Folded-in broccoli or kale takes it to another level.
Directions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside.
- In a high-speed blender, combine the soaked cashews, lemon juice, and 1 cup water. Blend on high until completely smooth. Set aside.
- Heat the avocado oil in a medium pan over medium heat. Add the red onion, garlic, and thyme and cook until fragrant and translucent.
- Pour in the white wine and let it cook down until the liquid has evaporated.
- Stir in the basil, red pepper flakes, black pepper, and nutritional yeast. Optional: bloom the red pepper flakes in the oil with the aromatics (step 2) instead — capsaicin is fat-soluble, so the oil pulls out more heat.
- Remove the thyme sprigs, then pour in the cashew cream and vegan parmesan and stir to combine.
- Add the vegetable broth to thin it out slightly, stirring until the sauce is silky and creamy. Optional: never let the sauce boil once the cashew cream is in — high heat can split nut-based sauces; keep at the barest simmer.
- Season with sea salt to taste.
- Add your cooked pasta of choice to the sauce and toss until every strand is coated. Optional: save a cup of pasta water before draining — loosen the sauce with it; the starch emulsifies the cashew cream silkier than broth alone.
