Vegan Alfredo with Fresh Herbs

If you’re hesitant that committing to a plant-based diet means no more creamy, delicious, saucy pasta, don’t fret! There are ways, my friends. There are ways. This Vegan Alfredo is one of those ways. 

When I first switched to a plant-based diet, I was worried that I’d really miss out on all my old favorites.

I’d get sad thinking that I would never eat them again. But, I can say now, four years later, I don’t miss them! But that’s all because of recipes like this one! 

From the beginning, I looked for ways to re-create my favorite dishes without the use of dairy or meat. I was pleasantly surprised by all the recipes I found! Once I started making them regularly, I slowly began to personalize them to my liking. 

With this vegan alfredo, get ready to steer completely away from butter and heavy cream that a typical alfredo recipe has. It’ll be so satisfying to your taste buds that you won’t even miss those ingredients. Your body will feel better too – no bloated or heavy feelings afterward. 

One of the best parts? It can be made quickly! You’ll have this vegan alfredo pasta on your table in no time.

This recipe will satisfy your craving while keeping you on track with your vegan, plant-based diet. The best of both worlds! 

Don’t forget to add in a bunch of freshly chopped herbs for an extra blast of greens on your plate. 

What you’ll need: 
Your favorite pasta (8 ounces) 
1 cup of raw, unsalted cashews
½ medium sweet onion 
3 cloves garlic 
1 tbsp olive oil 
Fresh basil, chives, and parsley. 1 tbsp of each 
1 ½ to 2 cups of almond, soy, coconut, or any non-dairy milk 
¼ cup nutritional yeast 
1 tbsp lemon juice 
1 tsp salt 

How to make Vegan Alfredo:

Start by preparing the pasta as directed.

Meanwhile, in a small bowl, pour boiling water over the cashews. Let it sit 10 minutes or so. 

Saute the onions and garlic in a small pan with either water or oil until translucent. (about 5 – 10 minutes) 

Strain the cashews. Then, add the cashews, onions, garlic, nutritional yeast, lemon juice, non-dairy milk, and salt to the blender and blend! Add more liquid as needed to your desired consistency. Taste and add more salt or nutritional yeast if you’d like. 

Pour your vegan alfredo sauce over a warm bowl of pasta, top it with lots of fresh herbs and dig in! 

You’ll love these delicious plant-based salad dressings!