Elevate Your Dinner with the Ultimate Vegan Cashew Alfredo

When comfort food calls, nothing answers quite like a bowl of silky, creamy pasta. This recipe reimagines the classic Alfredo using the power of plants, proving that you don’t need heavy cream to achieve culinary bliss.

Why Cashews?

Raw cashews, when soaked and blended, create a neutral, high-fat base that mimics dairy perfectly. Combined with nutritional yeast for a cheesy umami punch and fresh garlic, this sauce is a game-changer.

Ingredients

• 1.5 cups raw cashews (soaked for at least 4 hours)
• 1 cup unsweetened almond milk or vegetable broth
• 3 cloves roasted garlic
• 3 tbsp nutritional yeast
• 1 tsp sea salt
• 1 tbsp fresh lemon juice
• 12 oz fettuccine pasta
• Fresh sage leaves and olive oil for garnish

The Method

1. Blend: Place soaked cashews, liquid, garlic, yeast, salt, and lemon juice in a high-speed blender. Process until completely smooth and velvety.
2. Cook: Prepare your pasta in salted boiling water until al dente. Reserve a half-cup of pasta water before draining.
3. Emulsify: Pour the cashew cream into a large skillet over low heat. Add pasta and the reserved water, tossing gently until the sauce perfectly coats every strand.
4. The Finish: In a small pan, flash-fry sage leaves in a splash of oil for 30 seconds until translucent and crisp. Top the pasta with the crispy leaves and a crack of fresh black pepper.