Vegan Cashew Alfredo

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Hey babes,

So, when I was in my late teens in the military, I met a wonderful couple that I became fast friends with. And the woman of the couple taught me how to make homemade Alfredo sauce during one of our regular weekend get-togethers. Up to that point, my experience with alfredo had always been from a restaurant or a jar, so I was thrilled. It is truly and forever my absolute favorite type of pasta sauce. When I moved over to plant-based, I tried different variations, but none could quite replicate that delicious sauce from my younger years.

Then today, I ended up with a sick kid at home. Thinking about what I could make her for lunch, I remembered what she and her grandma eat during sleepovers: alfredo pizza with mushrooms and spinach. This is going to be controversial to some, but I don’t demand my kids eat plant-based outside of our home. I lead by example and try my best to find recipes that they enjoy to show them a different path, but I worry that forcing it on them will only serve to create isolation and resentment. They’re young, and deserve the right to make their own choice.

But, since my sweet baby wasn’t feeling well, I wanted to make something hearty that would provide her both comfort and needed nutrients. I already had a jar of cashew cream in the fridge, so I got to thinking. How can you make a simple cashew cream taste like alfredo? Looking over recipes for things like ricotta, mozzarella, and more, I was able to collect a set of ingredients that replicated the flavors I remembered so fondly. Luckily, the flavors were found in healthy sources, including garlic, nutritional yeast, and miso, my favorite secret ingredient.

So it came out healthy, but how does it taste?

The baby girl approved. She insisted I use her funny pictures for the website, but I managed to negotiate an emoji for her privacy. She also insisted that it be the devil. Good enough for me.

The combination of ingredients does a great job of imitating that salty, umami taste of cheese, and adds plenty of B vitamins, healthy fats, probiotics, and more to the mix. And for a busy mom like myself, one of the best features is how quick it is. Assuming you already have some cashew cream in your fridge (which I highly recommend given its utility and long shelf life), this recipe literally takes five minutes to make. Throw it on some whole wheat pasta or even spaghetti squash, add some of your favorite veggies, and maybe some tempeh, seitan, or soy curls, and you have a hearty, delicious meal in under half an hour. Give it a try, and let me know what you think. What would you change, and what would you serve it with?

Vegan Cashew Alfredo
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Vegan Cashew Alfredo

Recipe by MonicaDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes

Ingredients

  • 1 jar cashew cream (at a 1:1.5 cashew to water ratio)

  • 4-5 garlic cloves, minced

  • 1 tsp lemon juice

  • 1 Tbsp onion powder or 1/4 cup fresh minced onion

  • 1/4 cup nutritional yeast

  • 1/2 tsp salt or to taste

  • 1 tsp Italian seasoning

  • 1/2 tsp parsley

  • 1 cup unsweetened almond milk

  • 1 tsp yellow miso paste

  • Black pepper to taste

Directions

  • Sauté garlic and onions (if using) in a large saucepan for a few minutes or until soft.
  • Add all remaining ingredients.
  • Cook on low until thick, roughly 4-5 minutes at most.
  • Serve over pasta with veggies.

Notes

  • Peas go great with this recipe for kids.
  • For adults, I’d say sauteed mushrooms and spinach,
  • For added protein, throw in some soy curls or seitan.