World first only vegan recipes website.

Here’s a simple recipe for Vegan Alfredo Pasta! For two, with the most delicious Vegan Alfredo Sauce is made with cashews or hemp hearts, tossed with sauteed mushrooms, peas, Meyer lemon zest (or just lemon zest) and a secret ingredient that gives this extra complexity and depth. Best part in case It can be made in under 30 minutes! For extra awesomeness- try this with simple smoked mushrooms.

Hi, have friends who can pull strings, yes your. I can’t tell you how often this Vegan Alfredo Sauce has been a lifesaver in our catering business through the years. What I love about it is how easy it is to make (sauce =10 minutes) and how many ways you can use this and adapt this. Here we’re serving it with a simple quick pasta, but Alfredo uses are endless. I use it interchangeably as a vegan “bechamel” – to use in vegan lasagnas, mousakka, as a sauce for baked shells or baked pasta, you get the idea.

One stipulation: If you don’t have a high powered blender, you’ll need to soak your cashews in water beforehand, or alternatively, you can substitute hemp hearts -also a great option for those with nut allergies!

The Vegan Alfredo Sauce gets its luscious “creaminess” from cashews (or hemp) and gets its flavor from sauteed onion and garlic. But what gives this flavorful Vegan Alfredo Sauce  it’s “depth”, is a little white miso paste. It’s so subtle, you can’t point it out in the finished sauce, but it just adds that little something that brings it up a notch.

What is the MİSO? Miso is a fermented paste that adds a salty umami flavor to many Japanese dishes. Most miso is made in Japan, where the ingredient has been used since the eighth century or earlier. Miso is a key ingredient in Japanese cooking and forms the base of the staple dish, miso soup. The paste, similar in texture to peanut butter, is typically a cultured mixture of soybeans, a grain (like rice or barley), salt, and koji (a mold). Depending on the variety, miso can be smooth or chunky and is fermented anywhere from a few weeks to several years. It is a product I bought from the market for now.I will share the recipe with you if I try to make it at home later.

After the garlic and onions are tender and golden, just blend them up with cashews, veggie broth, miso, nutritional yeast, salt and a pinch of nutmeg. Blend until creamy and smooth. Here I’m using a high-powered blender, so no need to soak the cashews. (Or we’ll soak the cashews the night before.) In the meantime, you can be boiling your pasta. If adding other veggies like peas or even broccoli, just toss them in the pasta water for the last minute or two of cooking to quickly blanch. Here we’ve also sauteed some mushrooms to add to the mix. To further elevate, drizzle with a little truffle oil.(Truffle oil is always an alternative you want to keep in your closet to add some flavor to the vegetable.) Or try Smoked Mushrooms– which sound fussy but litereally take 15 minutes, and can be made on your stove top! Add the drained pasta and Vegan Alfredo Sauce to a saute pan and gently warm. Serve with a little cracked pepper and chili flakes with a tasty green salad.

Vegan Alfredo Pasta Ingredients

• 5 ounces dry pasta, cooked to package directions
• 1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)
• 8 ounces mushrooms, sauteed, or try smoked mushrooms

Vegan Alfredo Sauce

• 1–2 tablespoons olive oil
• 1/2 white onion
• 4 fat garlic cloves
• 1/2 cup raw cashews (or hemp seeds)
• 1 cup veggie broth (or 1 cup water)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon white miso paste
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg

Garnish

pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.

Vegan Alfredo Pasta Instructions

• Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.
• Make Alfredo Sauce: Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.
• Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoniong with salt.
• Combine, drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat.
• Divide among two bowls. Garnish with lemon zest, pepper, chili flakes and chopped parsley. It is up to your imagination in the media.

Notes

Cashews- need to be soaked 4 hours ( in water) unless using a high powered blender. For nut allergies, hemp seeds are a good substitution.