Vegan Cheesy Alfredo Pasta (GF Option)

I got the idea for this recipe when I was dining at a Cypriot restaurant 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.

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.

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 pasta. Coat the pasta with my incredible, creamy and cheesy sauce and top it with a sprinkle of cashew parmesan for an additional cheesy flavour.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 2

Calories 858 kcal

Ingredients

 

• 200 g vegan pasta of choice gluten free if needed

Roasted broccoli (optional):

• 200 g broccoli chopped into bite size florets
• 7.5 ml (1/2 tbsp) olive oil
• salt and pepper

Sauce:

• 85 g runny 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
• heaped 10 tsp nutritional yeast I used fortified with B12
• 7.5 ml (1/2 tbsp) lemon juice
• salt and pepper to taste
• water from a can of full fat coconut milk as needed to thin the sauce

Toppings:

• cashew parmesan divided (recipe below)
• a sprinkle of nutritional yeast I used fortified with B12

Cashew parmesan:

• 20 g cashews
• 1 3/4 tsp nutritional yeast I used fortified with B12
• heaped 1/16 tsp salt

Instructions

 

• If you want your pasta with broccoli, then coat broccoli florets with olive oil and some salt and pepper. Roast broccoli at 220 °C for 10 min.
• In a blender crush all ingredients for the cashew parmesan.
• Mix together ingredients for the sauce over low heat. Thin the sauce with water from a can of full fat coconut milk. I added about 60 ml (4 tbsp).
• Heat 2L of water in a large pot. When it 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. Put the pasta back in the pot, add the sauce and 2/3 of cashew parmesan. Mix together. Add also roasted broccoli and put the pot back on the warm turned-off stove. Leave covered for a minute or two so the sauce and broccoli become warm.
• Divide pasta between two bowls. Top with the rest of the cashew parmesan and additional nutritional yeast.

Notes

*Have in mind that adding a vegetable will dilute the sauce a little bit. If you want pure cheesy experience then I would suggest to have it without any vegetable.

 

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

 

*Cashew parmesan used in this recipe is an adaptation of the recipe that is published on many other blogs and it’s not clear to me who the original author is (for example: Bianca Zapatka, Minimalist Baker, Loving It Vegan and others).

 

*Nutrition facts calculated without optional broccoli.

Nutrition

Serving: 1servingCalories: 858kcalCarbohydrates: 98gProtein: 28gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 103mgFiber: 8gSugar: 9g

Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!