Vegan Cheesy Alfredo Pasta (GF Option)

This vegan alfredo pasta is cheesy, creamy and delicious. It’s a great option for a quickly made dinner that’s satisfying and filling. Cashews and nutritional yeast are the main ingredients that make this recipe. They bring a great cheesy flavour.

I got the idea for this vegan alfredo pasta recipe when I was dining at a Cypriot restaurant called Theta Cuisine which sadly doesn’t exist anymore. They served me a pasta dish which was full of cheesy flavour even though it was vegan. I wanted to replicate it at home. I followed the taste that stayed in my mind after eating there and I created a quite similar flavour with this vegan pasta.

Pasta is coated with a sauce made of roasted cashew butter, nutritional yeast and coconut cream. A sprinkle of cashew parmesan brings additional cheesy flavour. You’re going to be in cheesy heaven for sure with this pasta.

You can add a vegetable of choice, like roasted broccoli. But have in mind that adding a vegetable will dilute the sauce a little bit. If you want a pure cheesy experience then I would suggest to have it without any vegetables.

Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.

More delicious pasta recipes:

• Vegan Pesto Pasta
• Vegan Pumpkin Mac and Cheese
• Vegan Pasta Bolognese

Vegan Cheesy Alfredo Pasta (GF Option)

You will love the cheesy taste of this completely vegan alfredo pasta. Coat the pasta with my incredible, creamy and cheesy sauce and top it with a sprinkle of cashew parmesan for additional cheesy flavour.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2

Calories 808 kcal

Ingredients

 

• 200 g vegan pasta of choice gluten free if needed
• 2 tsp salt for cooking the pasta

Sauce:

• 85 g roasted cashew butter
• 100 ml (1/3 cup + 4 tsp) coconut cream the cream part from a can of full fat coconut milk without the water
• 7.5 g (1/2 tbsp) vegan butter I used Naturli' brand
• heaped 10 tsp nutritional yeast I used fortified with B12
• 7.5 ml (1/2 tbsp) lemon juice
• 60 ml (4 tbsp) water from a can of full fat coconut milk to thin the sauce
• salt and pepper to taste

Toppings:

• 22 g (3 1/2 tbsp) cashew parmesan divided
• a sprinkle of nutritional yeast I used fortified with B12

Instructions

 

• Heat 2L of water in a large pot.
• While the water for the pasta is heating crush all ingredients for the cashew parmesan in a blender. Transfer it to a small bowl and set aside.
• Put all ingredients for the sauce in a small pot over low heat. Mix until you get a smooth sauce. Keep the sauce warm until the pasta is cooked.
• When the water for the pasta boils add 2 tsp of salt and then the pasta. Wait for it to boil again then lower the heat to medium and cook according to the instructions on the box of pasta.
• When the pasta is done throw away the water. Divide the pasta between two plates. Add 2/3 of cashew parmesan to the sauce and mix together. Pour half of the sauce over one plate of pasta and half of the sauce over the other plate of pasta. Mix the sauce and pasta in both plates.
• Top with the rest of the cashew parmesan and additional sprinkle of nutritional yeast.

Notes

*Put a can of full fat coconut milk in the refrigerator a day before you start if it’s not already there.

Nutrition

Serving: 1 servingCalories: 808kcalCarbohydrates: 93gProtein: 26gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 107mgFiber: 6gSugar: 8g

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