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Alfredo Vegan Pasta
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Alfredo Vegan Pasta

This simple recipe is the perfect way to make rich, decadent alfredo pasta...and it's completely vegan!
Cuisine Italian
Keyword alfredo, mushrooms, pasta
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients

  • 2 cups Cauliflower
  • 1/2 cup Cashews unsalted and not roasted
  • 1/2 cup Yellow Onion minced
  • 2 cloves Garlic minced
  • 1/2 cup Vegetable Stock
  • 1 1/2 cups Unsweetened Almond Milk
  • 1 tbsp Apple Vinegar
  • 1 pinch Nutmeg
  • 1 tbsp Olive Oil
  • 2 cups Mushrooms sliced
  • Salt and Pepper to taste
  • Freshly Chopped Basil garnish to taste
  • 1 lb Cappellini pasta

Notes

PROCEDURE

  1. Cut the cauliflower into florets.
  2. Place them in a saucepan together with the cashews, apple vinegar, onion, garlic, vegetable stock and 1 cup of almond milk. Stir everything with a wooden spoon until well combined.
  3. Cover with a lid and cook at medium heat for 20 minutes. There won't be much liquid left. Transfer everything into a high speed blender. Add the apple cider vinegar,  nutmeg and ½  cup more unsweetened almond milk,  as well as salt and pepper to taste.
  4. Process until smooth. This should take about 30-60 seconds.
  5. Heat olive oil in a large saucepan over medium heat. Cook and stir mushrooms, until  tender, 5 to 8 more minutes. Set aside.
  6. Cook the Capellini according to package instructions. Set aside.
  7. Pour the blended sauce into a pan and cook for a minute. Then add the cooked pasta and stir until well combined.
  8. Serve immediately with mushrooms and sprinkle with freshly chopped basil.