Vegan Alfredo Pasta

Need a delicious, go-to meal ready in no time? Look no further than our vegan Alfredo sauce with broccoli! Forget dairy and say hello to creamy white beans, cashews and just the right combination of spices - you'll be amazed by how authentic it tastes. Ready for some scrumptious Italian cuisine on busy weeknights? Get set to wow your taste buds (and everyone else's!)

Course Vegan Pasta

Cuisine Italian

Keyword broccoli alfredo, cashew alfredo, plant based alfredo, vegan alfredo, vegan alfredo pasta, wfpb alfredo

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Jasmin

Equipment

Ingredients

1 lbs ~500g pasta
2 broccoli heads divided into florets

Sauce

2 garlic cloves minced
¾ cup 115 g cashews, raw
¾ cup 150 g white beans
1 ¼ cup 300 ml water
¼ teaspoon white pepper
4 tablespoon nutritional yeast
3 tablespoon lemon juice
1 teaspoon sea salt opt
1 teaspoon onion powder

Garnish

2 tablespoon chopped parsley optional
freshly ground black pepper optional

Instructions

Start soaking the cashews in hot water.
In the meantime, place a sufficiently large pot for the pasta and broccoli on the stove and boil enough water in it.
Now cook the pasta according to the package instructions and add the broccoli florets about 3-4 minutes before the pasta is ready.
Prepare the cream sauce while the pasta is cooking. Add all ingredients for the cream to a high speed blender and blend until you have a cream without pieces. You should sieve the white beans beforehand and rinse them briefly.
Season the sauce with salt and pepper.
Sieve the pasta and broccoli and pour them back into the pot. Now add the sauce and stir so that the noodles are completely covered with the sauce. Taste again briefly.