Uploaded August 2022 | Updated September 2026, 3 weeks ago
Alfredo used to be my FAVORITE thing to order at restaurants when I was little. (Or 4 cheese pasta. All about that creamy pasta sauce life.) Now when Iām craving it, Eric makes a MEAN vegan version that you *must* try.
Couple notes. First: Adjust the recipe based on how *indulgent* you want it to be. If weāre making it for a normal weeknight dinner we use a little less vegan butter and cheese so itās lighter but still tasty. But if we were making it for a special occasion or for guests, we would add extra butter and parm for max deliciousness.
Second: A few days ago I asked yāall to DM me your favorite nondairy cream substitutions that *arenāt* cashews. Some recommendations I got were purĆ©ed silken tofu, vegan cream products by Flora and Country Crock, and purĆ©ed sunflower seeds. Iāll get to work testing some of these options for future recipes since I know not everyone is as obsessed with cashews as I am. š
Now for the recipe:
12Ā ozĀ fettuccine or other long pasta
1Ā cupĀ raw cashews, soaked 4+ hours or overnight
1 cup water
2-4Ā tablespoonsĀ vegan butter (see note above)
1/4Ā teaspoonĀ red pepper flakesĀ
halfĀ an onion, or 1 shallot, finely diced (optional)
1 tbsp minced garlic
4-8Ā ozĀ vegan parmesan shredsĀ (see note above)
1Ā cupĀ reserved pasta water
salt and pepper
-Make the cashew cream by blending soaked cashews with 1 cup water till smooth
-Cook pasta till al dente. Reserve a cup of the starchy pasta water for the sauce.
-Heat butter in a skillet over medium-high heat. Bloom red pepper flakes for 30 seconds in the vegan butter.
-SautƩ onion and garlic 3-5 minutes, till onions are translucent.
-Add in the cashew cream and vegan parm, along with a splash of pasta water. Stir until melted. Reduce heat slightly if mixture is bubbling too much. Taste the sauce and add more salt and pepper to your preference.
-Add in cooked pasta and toss to coat. Add in extra pasta water as needed to adjust the consistency.
#veganfood #foodporn #alfredo #pasta #homecooked #veganitalianfood
Alfredo used to be my FAVORITE thing to order at restaurants when I was little. (Or 4 cheese pasta. All about that creamy pasta sauce life.) Now when Iām craving it, Eric makes a MEAN vegan version that you *must* try.
Couple notes. First: Adjust the recipe based on how *indulgent* you want it to be. If weāre making it for a normal weeknight dinner we use a little less vegan butter and cheese so itās lighter but still tasty. But if we were making it for a special occasion or for guests, we would add extra butter and parm for max deliciousness.
Second: A few days ago I asked yāall to DM me your favorite nondairy cream substitutions that *arenāt* cashews. Some recommendations I got were purĆ©ed silken tofu, vegan cream products by Flora and Country Crock, and purĆ©ed sunflower seeds. Iāll get to work testing some of these options for future recipes since I know not everyone is as obsessed with cashews as I am. š
Now for the recipe:
12Ā ozĀ fettuccine or other long pasta
1Ā cupĀ raw cashews, soaked 4+ hours or overnight
1 cup water
2-4Ā tablespoonsĀ vegan butter (see note above)
1/4Ā teaspoonĀ red pepper flakesĀ
halfĀ an onion, or 1 shallot, finely diced (optional)
1 tbsp minced garlic
4-8Ā ozĀ vegan parmesan shredsĀ (see note above)
1Ā cupĀ reserved pasta water
salt and pepper
-Make the cashew cream by blending soaked cashews with 1 cup water till smooth
-Cook pasta till al dente. Reserve a cup of the starchy pasta water for the sauce.
-Heat butter in a skillet over medium-high heat. Bloom red pepper flakes for 30 seconds in the vegan butter.
-SautƩ onion and garlic 3-5 minutes, till onions are translucent.
-Add in the cashew cream and vegan parm, along with a splash of pasta water. Stir until melted. Reduce heat slightly if mixture is bubbling too much. Taste the sauce and add more salt and pepper to your preference.
-Add in cooked pasta and toss to coat. Add in extra pasta water as needed to adjust the consistency.
#veganfood #foodporn #alfredo #pasta #homecooked #veganitalianfood
