Vegan Alfredo Pasta

Carlos Lieja
Try this delicious vegan Alfredo pasta that will be ready in just 3 steps. It is made with cashews and soy milk, and it turns out very creamy, perfect for any day of the week or a meatless Monday.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups cashews
  • 2 cups water
  • 1 clove garlic
  • 1/2 teaspoons nutmeg
  • 2 cups almond milk
  • 1/2 cups olive oil
  • 800 grams spaghetti, vegan
  • 2 liters water
  • 1 tablespoon salt
  • 1 teaspoon coconut oil
  • 4 tablespoons cashews, for garnish
  • 4 teaspoons fresh cilantro, for garnish
Preparation
25 mins
20 mins
Low
  • In a bowl, soak the cashews in water for 1 hour. Drain and set aside.
  • For the Alfredo sauce, blend the cashews with the garlic, nutmeg, almond milk, and gradually add the oil. Set aside.
  • In a small pot, add water and bring to a boil, add salt and then the pasta, cook until “al dente”.
  • In a skillet, sauté the pasta with coconut oil and add the sauce, mix well and serve hot. Garnish with cashews and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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