The Best Vegan Alfredo
This alfredo sauce is rich, garlicy, cheesy and so simple to make! Made with completely whole foods and ready in under 30 minutes this dairy free, oil free alfredo sauce is sure to be a winner!
Ingredients
- 400 g Whole Wheat Pasta
- 1 box Silken Tofu 400g
- ½ cup Raw Cashews
- ¾ cup Nutritional Yeast
- 1 clove Garlic
- 1 tbsp Onion Powder
- 1 cup Veggie Broth
- 1 cup Soy Milk
- 2 tbsp Coconut Aminos
- Salt & Pepper
- 1 cup Frozen Green Peas
Instructions
- Add all ingredients except for the green peas into a high speed blender. Blend until smooth and adjust salt to taste.
- Pour your sauce into a medium saucepan and bring to a gentle simmer. Simmer for 10 minutes stirring often to thicken the sauce and lock in the flavour!
- If you are in a rush you can skip the simmering the sauce will just not be as thick.
- While the sauce is simmering cook your pasta and add your frozen peas into the water 2 minutes before the pasta is done.
- To make this recipe higher in protein use a legume pasta such as chickpea or red lentil pasta!
- Pour your sauce over your pasta and serve with some fresh basil or vegan parmesan cheese and enjoy!
Nutrition
Serving: 1serveCalories: 633kcalCarbohydrates: 95.1gProtein: 36.4gFat: 15.4gSaturated Fat: 2.5gPolyunsaturated Fat: 21.72gMonounsaturated Fat: 21.47gTrans Fat: 0.08gSodium: 309.4mgPotassium: 2972mgFiber: 15.5gSugar: 7.8gVitamin A: 317IUVitamin C: 19.45mgCalcium: 654mgIron: 29.98mg
Tried this recipe?Let us know how it was!