![Vegan Alfredo Pasta [Gluten-Free]](https://cookingrecipesmedia.com/wp-content/uploads/2025/05/Vegan-Alfredo-Pasta-by-@JesseLWellness-pasta-1068x580.jpg "Vegan-Alfredo-Pasta-by-@JesseLWellness-pasta.jpg")
Creamy Cashew Alfredo Pasta is a wealthy and creamy dish made with dietary yeast and cashews as a substitute of heavy cream. It has sun-dried tomatoes, spinach and roasted pink peppers for additional taste and you’ll add a spicy kick with pink pepper flakes. I like to make use of gluten-free rice pasta for this recipe to make it gluten free as properly. Creamy Cashew Alfredo Pasta is an amazingly scrumptious gluten-free meal that can hold you coming again for extra.
Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]
Elements You Want for Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]
- 1 medium pink pepper or 1 cup roasted pink pepper, diced
- 4 cups dried pasta (select gluten-free when you’re avoiding gluten)
- 2 massive garlic cloves
- 1/2 cup uncooked cashews or sunflower seeds
- 1 cup almond milk or any milk different
- 1/4 cup dietary yeast
- 2 tablespoons tamari
- 1 tablespoon tahini
- 1 tablespoon lemon juice (1/4 lemon)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1 pinch nutmeg
- 1/2–1 teaspoon pink pepper flakes to style
- Black pepper, to style
- 2 tablespoons coconut oil
- 1 cup sun-dried tomatoes, diced
- 1 cup spinach, diced
How you can Put together Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]
- In case you are roasting the pink pepper, preheat the oven to broil. Wash the pink pepper and place it complete on a baking sheet. Broil for 20 minutes turning each 5 minutes till all the sides are brown/black and blistered. Take away from the oven and let cool for 10 minutes sealed in a paper bag. When the pepper is cool sufficient to the touch, peel off the pores and skin and take away the seeds. Cube into 1cm squares.
- Whereas the pepper is cooking put together your pasta as directed on the bundle. Undercook the pasta barely as it’s going to proceed to prepare dinner within the sauce.
- In the meantime, put together the sauce by putting the garlic and cashews in a meals processor and pulse till minced. Add the almond milk, dietary yeast, tamari, tahini, lemon juice, Dijon mustard, paprika, nutmeg and pink pepper flakes and pepper to style and mix till clean. For a nut free model you may substitute cashews with sunflower seeds and almond milk with natural soy milk.
- Pour the sauce into a big pot and add the coconut oil (or natural butter), sundried tomatoes, pink pepper and spinach. Prepare dinner for five minutes on medium till heated by means of and till the spinach has simply wilted.
- Rinse and drain the pasta and add it to the sauce. Stir till blended and heated by means of, roughly 3 minutes.
- Serve the pasta scorching straight out of the pot and luxuriate in!
Dietary Info
Per Serving: Energy: 427 | Carbs: 58 g | Fats: 16 g | Protein: 15 g | Sodium: 389 mg | Sugar: 10 g Be aware: The knowledge proven is predicated on accessible elements and preparation. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.
