![]() Just pour, mix, and enjoy! Serve the vegan pasta alfredo with fresh bread, green salad, and roasted squash on the side for a complete, healthy, and crowd-pleasing meal. Just like my Cauliflower Alfredo Sauce, the bursts of savory flavors in this recipe pair perfectly with your favorite pasta noodles and even zoodles. There’s no boiling, cooking, stirring, or sauteeing required for this sauce! The homemade sauce blends up in seconds and is made from a cashew cream base and a handful of simple (and flexible) flavor enhancers. Luckily, this light and easy Vegan Pasta Alfredo will leave you feeling full, satisfied, and happy instead of heavy or tired. The only issue is how you may feel after you’re done eating! So creamy and garlicky, every bite is just so delicious. ![]() Read my full disclosure here.There’s nothing quite as comforting as a big bowl of vegan fettucini alfredo. ![]() Want more comforting vegan pasta recipes? Re-warm in the microwave or on the stovetop. When ready to use, thaw in the refrigerator overnight if possible. To freeze, pour into freezer friendly containers, leaving a little room for expansion. I wouldn’t freeze it once mixed with the pasta though. The sauce will keep in the refrigerator for 4-5 days. How long will this keep in the refrigerator? You could even throw some vegan “chicken” nuggets, sliced on top. ![]() Most often I serve it as fettuccine alfredo with a side of instant pot kale, steamed/roasted broccoli, cauliflower or thawed frozen green peas. Baked potatoes are a wonderful choice as well, maybe with some steamed broccoli or kale. While cashews give the sauce the best buttery and cheesy, creamy texture and taste, almonds or sunflower seeds do work. If you can not have cashews, you can substitute raw slivered almonds or even sunflower seeds.
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