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Vegan Cheesy Alfredo Pasta 1

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 an additional cheesy flavour.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Servings 2
Calories 858 kcal

Ingredients
 

  • 200 g vegan pasta of choice gluten free if needed

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
  • 60 ml (4 tbsp) water from a can of full fat coconut milk to thin the sauce
  • salt and pepper to taste

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
  • a pinch of salt

Instructions
 

  • 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.
  • While pasta is cooking 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 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.
 
*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

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