A Creamy Vegan Alfredo Recipe

We’ve been getting into a few vegan recipes the past couple of nights, which naturally led us to look up vegan pasta recipes. We found this one on the Tasty app and, because they make every recipe look impossibly delicious, we had to try it for ourselves.

If we’re being honest, we had some big reservations about making a vegan Alfredo recipe. Fettuccine Alfredo is a staple in our house (we make it for anyone who comes over for dinner for the first time) and we take it very seriously over here. It’s one of our favorite meals, so once we made this and realized it’s actually really good, we were sold on making it in the future. Of course, it doesn’t taste exactly like Alfredo and isn’t a perfect substitute, but it’s creamy and garlicky enough, and the rosemary is a surprising touch of flavor that really brings it all together.

Here’s what you’re going to need…

Ingredients (2 servings)

1 cup cashews
3 cups boiling water
¾ cupwater
½ medium onion, diced
3 tablespoons nutritional yeast
3 cloves garlic
1 teaspoon dried rosemary
1 teaspoon pepper
1 teaspoon salt
1 teaspoon lemon juice
1 box fettuccine pasta, cooked
fresh parsley, chopped

Directions

In a medium heatproof bowl, pour the boiling water over cashews and let sit for 15 minutes, then drain.
In a blender or food processor, combine the soaked cashews, water, onion, nutritional yeast, garlic, rosemary, pepper, salt, and lemon juice. Blend until smooth.
Pour the sauce over the cooked pasta and toss to coat.
Garnish with parsley.
Enjoy!

Doesn’t the sauce look exactly like real Alfredo sauce with cream and everything? Again, it doesn’t taste exactly like Alfredo, but it kind of stands on its own as a separate, yummy sauce all together. We will definitely be making this again as we explore more vegan alternatives to the foods we love.