Vegan Alfredo

One of the most delectable and simple recipes to make is a classic Alfredo sauce. I wanted to make a version of this beloved dish for my dairy-free daughter and my borderline vegan son, but with ingredients they can enjoy. You’ll never miss the cream, butter and cheese in my vegan Alfredo. My secret ingredient is nutritional yeast, which has a naturally cheesy flavor.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Kosher salt

1 pound vegan pasta, any pasta shape you love works

2 tablespoons olive oil

1 yellow onion, diced

1/2 cup raw cashews

4 cloves garlic, chopped

1 cup vegetable broth

3 tablespoons nutritional yeast

1 tablespoon white miso

Chopped fresh parsley, for sprinkling (optional)

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
  2. While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
  3. Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
  4. Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
  5. Sprinkle with chopped parsley, if desired. 

Cook’s Note

Leftover or cooked vegetables, such as peas, broccoli, squash or mushrooms can be tossed with the pasta, if desired.

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