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Creamy Vegan Alfredo
Servings: 4
Ingredients
For the sauce
  • 1/3 cup cashews soaked in water for 1-2 hrs & drained
  • 2 cups cauliflower florets steamed or boiled for 10 min, until soft
  • 1/2 cup unsweetened nut or soy milk
  • 3/4 cup vegetable broth
  • 1/2 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
For the pasta
  • 8 oz pasta we used rigatoni
  • 3 cups of leafy greens
  • Olive oil
  • Red pepper flakes black pepper, salt, to taste
Instructions
  1. Add all of the ingredients for the sauce (except the salt) into a blender or food processor and blend until smooth. Add salt, to taste. (You may have to add more or less, depending on how salty your vegetable broth is). Set aside.
  2. Cook the 8oz of pasta as per package instructions*
  3. Once cooked, remove from the stove, drain the water, and add the pasta back to the pot
  4. Turn the heat to low, add the sauce and leafy greens, and stir to mix everything together
  5. Cook for 3-4 minutes, stirring occasionally, and finish off with a drizzle of olive oil, pepper, and salt, to taste.
  6. Pair with your favorite protein, for a satiating meal! If you're a cheese lover like myself, you can also top with some parmesan for a cheesy finish!
Recipe Notes

You can use your favorite pasta with this sauce! We used an 8oz box of rigatoni, and cooked it al dente. If you like your pasta soft, cook a bit longer. Note that if you're using a larger box of pasta, you're going to need more sauce.
When reheating, add some water to the pot or dish to moisten up the pasta and sauce again!