Vegan Alfredo Pasta


Stacy Ceja, Contributor


  • 2 teaspoons vegan butter or olive oil
  • 1/2 red chopped onion
  • 1 cup cashews, soaked overnight, or in hot water for one hour
  • 1/4 cup pasta water
  • 1 ½ cups unsweetened almond milk
  • 4 cloves roasted garlic
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • 2 tablespoons vegan Parmesan cheese
  • 1 tablespoon lime juice
  • 12 ounces any pasta



  1. Cook pasta in a well salted pot of water. Save 1/4 of pasta water for later.
  2. In a pan over medium heat add in the vegan butter or olive oil. Add the onions and cook until translucent.
  3. Put the cooked onions into a blender then add the soaked cashews, the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan Parmesan cheese and the lime juice. Blend it all together until creamy, taste to see if you need to add salt or Parmesan cheese.
  4. After the pasta is fully cooked, drain it and put back into pan and pour the alfredo sauce and combine.
  5. Serve and top it off with parmesan cheese.

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Source: Jessica In The Kitchen