Vegan Alfredo Sauce Recipe
By Earth of Maria
👩🍳Cook Time: 20 mins
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
1Start 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.
2Meanwhile, 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.
3Add the halved cherry tomatoes to a non-stick frying pan face down and cook for around 2-3 minutes. Remove and set aside.
4When 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.
5Drain 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.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.