Easy 15 Minute Vegan Alfredo Sauce Recipe

One of the things I get asked most since going plant based or vegan is "What do you eat?"  My answer to that is simple.  Whatever I want!  Sure I may have to tweak a little something here or there, but ultimately there is nothing I used to enjoy that I can't enjoy now.  In fact, I can enjoy it pretty much guilt free and this Easy 15 Minute Vegan Alfredo Recipe is the perfect example of that!  

All of the delicious, creamy flavor of a traditional alfredo sauce, but with none of the fat!  You can even treat yourself to seconds!  I can't wait to share it with you so...

Let's get started! 

For this Easy 15 minute Vegan Alfredo Recipe you will need a few simple ingredients:

• 1 lb. of your favorite pasta (I like farfalle)
• 2 c Cashews, soaked overnight and drained
• 1 Onion, diced
• 6 cloves of Garlic, chopped
• 2 c Plant-based Milk
• 1/4 c Nutritional Yeast
• 1 Tbsp Lemon Juice
• 1 tsp Garlic Power
• Salt and Pepper, to taste

To begin you will want to soak your cashews overnight.  

But wait!  Let's say your morning was crazy and you forgot!  No worries, just boil some water and pour over your cashews.  Let soak for 15-30 minutes and you will be fine.  

Also, I know every recipe you will see says use raw cashews.  I am sure there is some grand reason for that, but let me share with you a secret.  I used these regular cashews from Aldi all the time and they work great!  I just wait to season until the end to avoid things being too salty.  

Now bring a pot of water to a boil. 

While you are waiting for the water to come to a boil, prep your onion and garlic.  

This doesn't have to be fancy because ultimately it will be blended.  

Now that you water has come to a boil add a little salt and the pasta. 

Cook according to the directions on the packaging.  

While your pasta is cooking add the onion and garlic to a hot pan and sauté until soft and translucent. 

If you are oil free just use a little water to the pan periodically to keep them from sticking and burning.  

Once the vegetables are soft and translucent you can add the drained nuts to your blender.  

I do recommend using a high powered blender such as a Vitamix for this, but I know people who use regular ones and it has turned out fine.  

Now add the sautéed onion and garlic to the blender...

Along with the plant based milk ( I used Almond), lemon juice, and nutritional yeast. 

**PRO TIP**

When making this for the blog I realized that I only had about a cup of almond milk left, so I substituted the other cup with with vegetable broth and it turned out great!)

Blend for one minute and your sauce is ready to go!

For a little extra something, something, I cooked up this vegan grilled chicken to add to my dish, but that is totally optional.

And there you have it folks!  A GORGEOUS, creamy and dreamy Easy 15 Minute Vegan Alfredo Recipe that is on the table in the time it takes for you to make the pasta!  Serve with steamed broccoli and top with a little vegan grilled chicken and you are ready to eat.  The best part is that this alfredo recipe is guilt-free.  I can even have seconds!  I know you and yours are going to go CRAZY for this one so get in the kitchen and give it a try TONIGHT!  

And as always...

Happy Reading, Happy Eating, and Healthy Living, 

~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

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Easy 15 Minute Vegan Alfredo Recipe

This Easy 15 Minute Vegan Alfredo Sauce Recipe has all of the delicious, creamy flavor of a traditional alfredo sauce, but with none of the guilt!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients:

• 1 lb. of your favorite pasta (I like farfalle)
• 2 c Cashews, soaked overnight and drained
• 1 Onion, diced
• 6 cloves of Garlic, chopped
• 2 c Plant-based Milk
• 1/4 c Nutritional Yeast
• 1 Tbsp Lemon Juice
• 1 tsp Garlic Power
• Salt and Pepper, to taste

Instructions:

1. To begin, soak your cashews overnight. *
2. Next, bring a pot of water to a boil. 
3. Prep your onion and garlic. 
4. Add some salt and pasta to the boiling water and cooking according to the directions on the packaging.  
5. Sauté the onion and garlic in a pan until soft and translucent.  
6. To a high powered blender add the soaked and drained cashews, onions and garlic, plant based milk, lemon juice, and nutritional yeast.
7. Blend for 1 minute. 
8. Taste for seasoning and make any adjustments. 
9. Pour over cooked pasta
10. Serve and enjoy! 

1. Feel free to add any kind of vegan meat to this you like or even mushrooms and other vegetables.

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