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Vegan Pasta Alfredo

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Italian

Ingredients

  • pasta of your choice (I opted for a gluten-free penne)
  • 1 small-medium onion chopped
  • 4 cloves garlic minced
  • 1-2 tablespoon avocado or olive oil
  • ½ cup raw almonds soaked in boiling water for at least 10 minutes, or can soak overnight in room temperature water
  • 2 tablespoon white miso paste
  • 1/2 lemon (juiced)
  • ½ cup unsweetened plant milk almond, oat, or cashew
  • 1 tablespoons nutritional yeast nooch
  • 2 tablespoon hemp seeds
  • salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions

Sauté the aromatics

  • Heat avocado or olive oil in a skillet over medium heat. Add chopped onions and minced garlic. Cook until soft and fragrant, about 5 minutes.

Cook the pasta

  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.

Blend the sauce

  • In a high-speed blender, combine the sautéed onions and garlic, soaked almonds, miso paste, lemon juice, plant milk, nutritional yeast, hemp seeds, salt, and pepper. Blend until smooth and creamy.

Combine and serve

  • Pour the creamy Alfredo sauce over the cooked pasta and toss to coat evenly. Garnish with chopped fresh parsley.

Enjoy!

  • Serve immediately and savor your delicious, creamy vegan Alfredo pasta!