Creamy Vegan Alfredo Pasta
A creamy, dairy-free Alfredo pasta made with a cashew-based sauce, fresh vegetables, and rigatoni. This comforting dish is rich in plant-based protein, fiber, and good fats, making it a healthier alternative to traditional Alfredo. Perfect for a quick dinner, family meal, or meal prep.
Equipment
- 1 high-speed blender
- 1 large pot (for pasta)
- 1 large sauté pan
- 1 Sharp knife
- 1 Cutting Board
Ingredients
For the Cashew Alfredo Sauce:
- 2 cups cashews soaked in hot water for 30 minutes
- 2 teaspoons sea salt plus more to taste
- 2 tablespoons nutritional yeast
- 2 ½ cups vegetable broth or water
- 3 cloves garlic
- ½ teaspoon black pepper
For the Pasta:
- 8 oz rigatoni or pasta of choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small onion thinly sliced
- 1 cup mushrooms sliced
- 2 cups broccoli florets
- 1 cup fresh spinach
Instructions
- Soak the Cashews for Creaminess: Begin by soaking your cashews to ensure they blend into a silky, smooth sauce. Place 2 cups of raw cashews in a heat-safe bowl and cover them with boiling hot water. Let them sit for at least 30 minutes. This process softens the nuts, making them easy to blend into a creamy base without leaving any gritty texture. If you prefer planning ahead, you can also soak them overnight in room-temperature water. Once ready, drain them before blending.
- Prepare the Pasta Base: While the cashews are soaking, bring a large pot of salted water to a boil. Add the 8 ounces of rigatoni (or pasta of choice) and cook according to the package instructions until just al dente. Be sure to stir occasionally to prevent sticking. Once cooked, drain the pasta but reserve ½ cup of the cooking water in case you’d like to adjust the sauce consistency later. Set the pasta aside until needed.
- Blend the Alfredo Sauce: In a high-speed blender, combine the soaked cashews, 2 teaspoons of sea salt, 2 tablespoons of nutritional yeast, 2 ½ cups of vegetable broth (or water), 3 garlic cloves, and ½ teaspoon of black pepper. Blend on high speed for about 1–2 minutes, or until the mixture turns completely smooth and creamy with no lumps. Scrape down the sides of the blender as needed. Taste and adjust salt or pepper if desired. Set the sauce aside for later.
- Sauté the Aromatics: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 3 cloves of minced garlic and 1 thinly sliced onion. Cook for about 2–3 minutes, stirring often, until the garlic is fragrant and the onion begins to soften and turn slightly golden. This step builds the flavorful base of your pasta dish.
- Cook the Vegetables: Add the 1 cup of sliced mushrooms to the pan and sauté for another 4–5 minutes, stirring occasionally, until they release their moisture and develop a lightly browned surface. Next, add the 2 cups of broccoli florets and cook for an additional 3–4 minutes, just until the broccoli brightens in color and starts to become tender-crisp. Finally, toss in the 1 cup of spinach and cook for about 1 minute until the leaves are wilted but still vibrant.
- Combine Pasta and Vegetables: Reduce the heat to low and carefully add the drained pasta into the pan with the cooked vegetables. Toss everything together gently so that the pasta is evenly mixed with the garlic, onions, mushrooms, broccoli, and spinach. At this stage, the dish should already smell inviting and flavorful.
- Pour in the Cashew Alfredo Sauce: Slowly pour the prepared cashew Alfredo sauce into the pan with the pasta and vegetables. Stir thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water or additional vegetable broth, one tablespoon at a time, until you reach your desired consistency. The sauce should cling to the pasta while still remaining silky and smooth.
- Simmer and Adjust: Let the pasta simmer gently on low heat for 2–3 minutes, allowing the flavors to meld together. During this time, the sauce will naturally thicken as it cooks. Taste and adjust the seasoning, adding more salt, pepper, or nutritional yeast if you’d like a bolder, cheesier flavor.
- Serve the Creamy Vegan Alfredo Pasta: Once everything is well combined and piping hot, remove the pan from heat. Serve the pasta immediately, garnished with freshly cracked black pepper, extra nutritional yeast, or even a sprinkle of fresh herbs like parsley or basil for a burst of freshness. Enjoy while warm for the best creamy texture.
Notes
- Always soak cashews for a smooth, creamy sauce. A high-speed blender works best for achieving a velvety texture.
- Pasta water or vegetable broth can thin the sauce if it becomes too thick.
- The sauce naturally thickens as it sits—reheat gently with extra liquid to bring back creaminess.
- Use any pasta shape, but ridged types like rigatoni or penne hold the sauce especially well.
- Fresh vegetables keep the dish colorful and nutritious, but frozen broccoli or spinach also work in a pinch.
