This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It’s absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender!
Where do I start? You’re going to absolutely love and want to devour this Vegan Garlic Alfredo Pasta. I’m talking cheesy, creamy, absolutely indulgent in taste kind of pasta dinner. The kind of dinner that totally hits the spot, and makes you want to curl up on a Friday night. Without the heavy feeling, of course. All my pasta cravings are hereby conquered.
First things first – I haven’t been a big pasta fanatic. LET me be clear. When a pasta dish is done well – I am all for that. If you’re a vegetarian or a vegan though, you know that lots of pasta dishes just are not done correctly. Kind of a leftover, oh yeah whoops, kind of scenario, and it can drive you to never want to have pasta again.
WHAT a terrible nightmarish scenario. Fortunately, after making this Vegan Garlic Alfredo Pasta, I now know I have the best pasta dish sitting and waiting at home on me! You’re going to want to grab some cashews right now so that you can make this for dinner, friends.
Let’s talk key ingredients. That roasted garlic is a must. I mean, it deepens the flavour of the entire sauce, and really brings it to another level. You’re going to have to wait for your cashews to soak anyway, so you might as well make it. I guarantee it’ll change all of your dishes.
Speaking of which, cashews. OMG. Adding soaked cashews to this sauce makes it so creamy and gives it that traditional white colour. No, the sauce won’t taste like cashews, thanks to the addition of another ingredient: lemon or lime juice. This acid helps to neutralise the cashew flavour so all you taste is the cheesiness.
The nutritional yeast and the vegan parmesan cheese! I speak all about nutritional yeast here, and I made a vegan parmesan cheese for you here. You can also buy your vegan parm though, so it’s totally up to you. That extra bit of tanginess really ups the sauce, and you can add eons of it on top too. The nutritional yeast in the Alfredo sauce gives it that cheesy flavour, that will have you taste testing the heck out of this sauce.
Almond milk and pasta water! Don’t use regular water! Pasta water already has some saltiness, some starch, and is a perfectly seasoned form of water in this sauce. The almond milk of course adds more creaminess.
Basically what I’m saying is, friends, every ingredient is key here. Including the cooked down onions (adding a nice flavour + umami). What you get is a beautiful vegan Alfredo sauce recipe made in your blender that you can pour back on your pasta and then dig in. The kind of sauce you’ll probably want to put on anything, but will definitely slather all over your pasta.
That’s it! Your pasta dreams have come true! Dive in friends, and enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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