Creamy Vegan Alfredo Sauce with Sun-dried Tomatoes
This creamy vegan Alfredo sauce with sun-dried tomatoes is the easiest and most delicious pasta sauce recipe you can make! Made with wholesome ingredients like cashews, plant milk, nutritional yeast, vegan cheese, and sun-dried tomatoes of course. Takes only 15 minutes to cook and is perfect to meal prep for the week!
Ingredients
- 1 cup cashews, cooked (boil for 10 Minutes)
- Salt and pepper, to taste
- 3 tbsp olive oil
- 2/3 cup almond milk or plant milk or choice
- 1/2 tsp turmeric
- 1 clove garlic
- 3 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup shredded vegan cheese, flavour of choice (I used cheddar)
- 4 tbsp pasta water
- Sun-dried tomatoes, to top
- 4 cups uncooked Pasta of choice (450 g of pasta, I used rigatoni)
Instructions
- In a small pot, boil water for your cashews. Once water begins to boil, add cashews and let them boil for 10 minutes. Turn off the burner, drain the cashews, and set aside.
- In a large pot, boil water for your pasta. Once water comes to a boil, add in your pasta and let it cook for required time.
- To a blender, add cashews, spices, olive oil, almond milk, nutritional yeast, vegan cheese, and pasta water. (Add pasta water a bit at a time depending on how thick/creamy you want your sauce). Blend until nice and creamy.
- Drain your pasta once it is boiled, add it to a bowl and pour alfredo sauce over your pasta. Top with sun-dried tomatoes and some of the oil from the jar and enjoy!
Notes
How to store: Place in a container for up to one week in the refrigerator.