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Vegan Alfredo Sauce Might Be Even Better Than The Real Thing

Delish logo Delish 6/21/2021 Justin Sullivan
a bowl filled with pasta: To mimic the creamy, cheesy in this vegan take on Alfredo sauce, we use soaked cashews for creaminess and nutritional yeast for that nutty © Suzanne Clements To mimic the creamy, cheesy in this vegan take on Alfredo sauce, we use soaked cashews for creaminess and nutritional yeast for that nutty

Thanks to cashews, you can make an ultra-creamy, velvety smooth Alfredo sauce sans dairy! No need to find a specialty item like nut milk, we'll be making our own cashew cream! All you have to do is soak cashews in milk and blend them up. One thing we will say, is that if you know your blender is airs on the weaker side, we'd recommend soaking them for the full 12 hours.

To get that cheesy flavor we used vegan parm and nutritional yeast. Nutritional yeast is a vegan ingredient thats filled with umami that is often used instead of parmesan. If you can't find the vegan cheese, feel free to add a bit more of the yeast.

Finally, fresh cracked black pepper adds a bright burst of heat; if you’re looking to add more fresh flavor, torn basil or parsley should do the trick. Finally, we know the classic is made with fettuccine but since were already bucking tradition with the sauce, why not try another fun pasta shape! Rigatoni is one of our faves but if you want something long, try bucatini.

Whatever pasta you use, just make sure if you try this recipe you give us a rate and review below!

Yields: 3-4 servings

Prep Time: 10 mins

Total Time: 4 hours 30 mins

Ingredients

  • 1 c.

    cashews

  • 1 lb.

    fettuccine

  • 2

    cloves garlic

  • 1/2 c.

    water, plus more as needed

  • 1/4 c.

    extra-virgin olive oil

  • 1/4 c.

    vegan parmesan, grated

  • 2 tsp.

    nutritional yeast

  • Kosher Salt

  • Freshly Ground Black Pepper

Directions

  1. In a medium bowl, add cashews and enough water to cover. Soak for 4 hours, or up to 12 hours, until they have softened. This will help to blend cashews into a fine paste. (If you don’t have a high-powered blender, the closer to 12 hours the better.)
  2. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.
  3. Blend cashews, garlic,½cup water, and olive oil on high for 1 to 2 minutes, or until mixture is completely smooth. Transfer mixture to a small saucepan and heat on medium-low for 1 minute, or until mixture is warm.
  4. Add Parmesan and yeast, stirring to incorporate.If sauce is too thick, gradually add water, stirring to combine, until desired thickness is reached.
  5. Season sauce to taste with salt and a generous amount of fresh black pepper. Add boiled pasta to sauce and toss to coat.
a close up of pasta: Vegan Alfredo © Suzanne Clements Vegan Alfredo
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