Carlos Lieja

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Alfredo Vegana Pasta

25 mins
20 mins
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Go ahead and try this delicious vegan alfredo pasta that will be ready in just 3 steps. It is based on Indian walnut and soy milk, it is very creamy, ideal for any day of the week or a Monday without meat.
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4 portions
  • 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, to decorate
  • 4 teaspoons fresh coriander, to decorate


In a bowl, soak the nuts of the Indian with the water for 1 hour. Strain and reserve.
For the Alfredo sauce, liquefy the nuts of the Indian with garlic, nutmeg, almond milk and add the oil in the form of thread. Reserve.
In a pot add the water and let it boil, add the salt and add the pasta, cook until it is "al dente".
In a pan sauté the pasta with the coconut oil and add the sauce, incorporate perfectly and serve hot. Decorate with Indian walnut and cilantro.


Serve in a slightly deep dish and garnish with Indian walnuts and fresh coriander leaves.


You can also use wholemeal pasta. When you add the sauce to the pasta, do not overcook it, just add it for a minute and remove it from cooking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (3)
Francia Polanco
29/12/2018 07:05:24
Me encanta,recetas fáciles de preparar, es en español y encuentro todo lo que busco.
Dulce Gracia
19/06/2018 15:50:38
Platillo muy rico y fácil de preparar. 🙂
Veronica Pimentel
22/04/2018 10:43:33
Muy Rica

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