Vegan Vegetable Alfredo Pasta

Yummy vegan version of a classic.
Dish Type: main dish Lifestyle: dairy free, vegan, vegetarian


8 ounces dry pasta

1/2 red pepper chopped

4 button mushrooms sliced

4 sprigs of asparagus

1½ cups raw unsalted cashews, soaked overnight or boiled for 30 minutes

1 cup + 3 tablespoons plain, un-sweetened almond milk

2 tablespoons nutritional yeast

¼ tsp onion powder

¼ teaspoon garlic powder

¾ teaspoon salt or to taste

¼ teaspoon black pepper

¼ tsp red pepper flakes

Generous pinch of nutmeg


Cook the pasta according to package directions. Drain

Meanwhile saute the pepper, mushroom and asparagus in a frying pan with some olive oil. Saute until the vegetables are tender

To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy

Add Alfredo sauce to the pasta along with the vegetables. Stir until combined.

Serve hot.