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vegan-alfredo-pasta-recipe

Vegan Alfredo Pasta Recipe

A creamy, delicious, and easy-to-make vegan Alfredo pasta that's also gluten-free.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 12 oz Gluten-free pasta
  • 1 cup Raw cashews soaked in water for at least 2 hours
  • 1 cup Unsweetened almond milk
  • 3 tablespoon Nutritional yeast
  • 2 tablespoon Lemon juice
  • 2 cloves Garlic
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoon Olive oil

Instructions 

  1. 1. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
  2. 2. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and black pepper. Blend until smooth.
  3. 3. In a pan, heat the olive oil over medium heat. Pour in the blended sauce and cook for 3-5 minutes, stirring frequently, until the sauce thickens.
  4. 4. Add the cooked pasta to the pan and toss to coat evenly with the sauce. Serve immediately.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg

Keywords

Gluten-Free, Pasta, Vegan
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