Vegan Alfredo

Sometimes the foremost superb recipes happen because the results of impromptu recipes. This direction is one in all those times. i used to be designing on creating my vegetarian Garlic Alfredo for dinner one night, however completed i used to be too low on cashews (gasp!) and out of juice. So, i made a decision to merely throw along some ingredients and wing it with what I had and holy moly, this one clothed richer and sooo superb. I double dare you to create this for someone (don’t tell them it isn’t filled with butter or cream) and tell American state they do not like it. whereas i like my original (it’s the foremost well-liked direction on the blog).



For the pasta

  • 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
  • 1/2 tablespoon fine sea salt

Alfredo sauce (Makes 2 cups sauce)

  • 2 cups (480g) low-sodium vegetable broth
  • 1/4 cup (64g) raw cashew butter w/NO added oils OR a heaping 1/2 cup (same weight) raw, unsalted cashews (See Note)
  • 2 teaspoons (10g) apple cider vinegar
  • 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman’s which is a bit less salty)
  • 2 tablespoons (20g) brown rice flour
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • optional: 1 teaspoon Italian seasoning
  • optional: any veggies you may want to add


  1. Follow each step closely to have this ready in 20 minutes. You will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it’s boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta. Cook for 9 minutes or until al dente. Yours will vary depending on the pasta used.
  2. While waiting on the water to boil, add all the “alfredo sauce” ingredients to a blender. Blend until very smooth. It will be very runny, don’t worry as it will thicken up a lot when cooking.
  3. … the next instruction is on