Vegan Alfredo Sauce (Oil-free)
This vegan Alfredo sauce recipe is perfect for a quick and easy weeknight dinner, served with pasta of your choice! Ready in just 20 minutes and packed full of flavour, it is a great dairy-free alternative that everyone is guaranteed to enjoy. Oil-free and gluten-free.
High speed blender
Non-stick frying pan
- 10 oz fettuccine gluten-free
- 1 cup cashews soaked overnight, drained and rinsed
- 1 cup unsweetened almond milk
- 2 tbsp tamari
- 1/4 cup nutritional yeast
- 10 cherry tomatoes halved
- 1 medium red onion chopped
- dried herbs to serve
- 5 oz mushrooms chopped
Start cooking the pasta you want to serve the sauce with according to packaging instructions. Be sure not to overcook it, however. It's much better to leave it slightly al dente.
Meanwhile, prepare the Alfredo sauce by adding the cashews, plant based milk, nutritional yeast and tamari to a high speed blender and blend until smooth - this usually takes around 30 seconds.
Add the halved cherry tomatoes to a non-stick frying pan face down and cook for around 2-3 minutes. Remove and set aside.
When the pasta is almost ready, add onion, garlic and mushrooms to a non-stick frying pan. Cook for 3-4 minutes, until the mushrooms soften.
Drain and rinse the pasta, transferring it to the frying pan. Pour in the sauce and toss everything together using kitchen tongs, until all of the pasta is evenly coated. Serve with the cherry tomatoes on top.
Calories: 501kcal | Carbohydrates: 68g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 610mg | Potassium: 705mg | Fiber: 5g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 4mg