Vegan Alfredo Recipes

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VEGAN ALFREDO SAUCE



Vegan Alfredo Sauce image

This vegan alfredo sauce is cashew-based. It's smooth, creamy and full of cheesy flavour. It's an easy and comforting recipe.

Provided by Hannah Sunderani

Categories     dinner     lunch     Main Dish

Time 20m

Number Of Ingredients 13

3 shallots ((or 1 yellow onion), chopped)
4 cloves garlic (diced)
1 tbsp coconut oil
1.5 cups raw cashews (preferably soaked for 1 hr, strained)
2 cups almond milk
1/4 cup nutritional yeast
2 tbsp lemon juice ((about 1/2 lemon))
1 1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika
3/4 cup parsley (curly, finely chopped (optional))
1/2 tsp cayenne pepper flakes (to sprinkle (optional))
1 package gluten-free spaghetti noodles ((500g/17.6 oz))

Steps:

  • Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
  • Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
  • To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.

Nutrition Facts : Calories 615 kcal, Carbohydrate 85 g, Protein 21 g, Fat 23 g, SaturatedFat 6 g, Sodium 845 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGAN ALFREDO SAUCE



Vegan Alfredo Sauce image

Alfredo sauce goes dairy-free! We blended cashews with sauteed aromatics, nutritional yeast and almond milk to make your favorite rich and thick pasta topper -- without the cream.

Provided by Food Network Kitchen

Time 8h20m

Yield about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)

Number Of Ingredients 10

1 cup raw cashews
2 tablespoons olive oil
1 large yellow onion, diced (about 2 cups)
4 cloves garlic, minced
3/4 cup vegetable broth
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

  • Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
  • Drain the cashews and set aside.
  • Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
  • To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

VEGAN ALFREDO WITH VEGGIES



Vegan Alfredo with Veggies image

Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.

Provided by lkb

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h

Yield 4

Number Of Ingredients 13

⅓ cup unsalted raw cashews
2 tablespoons olive oil, divided
2 cups sliced button mushrooms
½ (16 ounce) package whole grain spaghetti
½ cup frozen peas and carrots
2 cups fresh spinach
1 ¼ cups water
¼ cup all-purpose flour
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper, or more to taste
1 teaspoon lemon zest, or to taste

Steps:

  • Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
  • Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
  • Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
  • Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
  • Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 57.2 g, Fat 12.9 g, Fiber 9.4 g, Protein 13.9 g, SaturatedFat 2 g, Sodium 277.9 mg, Sugar 3.8 g

EASY VEGAN ALFREDO SAUCE IN 10-MINUTES



Easy Vegan Alfredo Sauce in 10-Minutes image

This cashew-based vegan alfredo sauce has a rich creamy flavor that is delicious on pasta, baked potatoes, and even roasted vegetables. Amazingly, it can be made in only 10-minutes flat!

Provided by Terri Edwards

Categories     Dinner Recipes

Time 10m

Number Of Ingredients 10

1/2 cup raw cashews
4 large garlic cloves
1 cup plant milk such as almond
1 teaspoon white wine vinegar (or lemon juice)
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspooon garlic powder
3 tablespoons cornstarch or other thickener
1/2 teaspoon sea salt
pepper to taste

Steps:

  • If using this method, there is no need to soak the cashews first. Simply place all of the ingredients into your Vitamix blender (or another powerful blender) and allow it to blend and cook the sauce at the same time. Gradually turn it up to the highest setting, and allow it to blend and cook to thicken this sauce. It will need to blend for approximately 2-minutes to thicken up.
  • Most likely if your blender isn't high powered, you'll need to soak the cashews in warm water for about 30 minutes or more to soften them up. This will help the sauce be nice and creamy.
  • After soaking, drain the water and add all of the sauce ingredients to a blender and process until nice and smooth.
  • Then transfer the blender contents to a saucepan and cook on the stovetop on medium-high heat for approximately 5-minutes until it has thickened up to the desired consistency.

Nutrition Facts : Calories 185 calories, Carbohydrate 19 grams carbohydrates, Fat 9 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, ServingSize 1, Sodium 334 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat

VEGAN ALFREDO SAUCE



Vegan Alfredo Sauce image

Vegan Alfredo sauce you can just pour over your favorite pasta.

Provided by Herbivore

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 8

3 ounces shredded mozzarella-style vegan cheese (such as Daiya®)
¼ cup soy milk
¼ cup vegan cream cheese substitute (such as Tofutti ®)
¼ cup vegan margarine (such as Earth Balance®)
2 tablespoons vegan sour cream (such as Tofutti®)
2 tablespoons nutritional yeast
1 dash garlic powder, or to taste
1 dash ground nutmeg, or to taste

Steps:

  • Blend mozzarella-style vegan cheese, soy milk, cream cheese substitute, vegan margarine, vegan sour cream, nutritional yeast, garlic powder, and ground nutmeg in a blender until smooth.

Nutrition Facts : Calories 527 calories, Carbohydrate 15 g, Fat 45 g, Fiber 2.3 g, Protein 11.1 g, SaturatedFat 16 g, Sodium 1106.1 mg, Sugar 1.5 g

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