Walking Through Lavender Fields
Vegan Cheesy Alfredo Pasta 1
Lunch and Dinner

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. In this pasta I use a coating sauce made with roasted cashew butter, nutritional yeast and coconut cream with some cashew parmesan mixed in. I sprinkle some more cashew parmesan and nutritional yeast on top of the pasta. I chose broccoli as the vegetable that goes very well with the cheesy flavour. You’re going to be in cheesy heaven for sure with this pasta.

Vegan Cheesy Alfredo Pasta 1

Vegan Cheesy Alfredo Pasta (GF Option)

A delicious and satisfying vegan alfredo pasta that is full of cheesy flavour.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Servings 2
Calories 913 kcal


  • 200 g vegan pasta of choice gluten free if needed

Roasted broccoli:

  • 200 g broccoli chopped into bite size florets
  • 5 ml (1 tsp) olive oil
  • salt and pepper


  • 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 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


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

Cashew parmesan:

  • 20 g cashews
  • heaped 1/2 tbsp nutritional yeast (I used fortified with B12)
  • a pinch of salt


  • 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 1.5 litres 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 stove over low heat. 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.


*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 not my creation. It’s a recipe often used on other blogs and it’s not clear to me who the original author is.


Serving: 1servingSodium: 210mgCalcium: 51mgVitamin C: 84mgVitamin A: 624IUSugar: 11gFiber: 10gPotassium: 387mgCalories: 913kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 2gSaturated Fat: 18gFat: 45gProtein: 31gCarbohydrates: 104gIron: 2mg
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