Healthy Vegan Alfredo Pasta


A creamy sauce made with cauliflower and cashews, blended with a bunch of herbs and spices + a drop of liquid smoke for something different.

Healthy Vegan Alfredo Pasta

Servings 5 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Food Processor
  • Medium saucepan
  • Stirring utensil
  • Chopping Board
  • Chopping Knife
  • Measuring Utensils: cup, 3/4 cup, 1/2 cup, 1/8 cup, tbsp, tsp, 1/4 tsp and 1/2 tsp


  • 1 cup raw cashews (soaked overnight)
  • 3 florets cauliflower
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1/8 cup nutritional yeast
  • 1 1/2 tsp dijon mustard
  • 1/2 – 3/4 cup plant based milk
  • 1 tsp plant based chicken or vegetable stock powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 pinch salt and pepper
  • 1 drop liquid smoke (optional)
  • 300 grams your favourite pasta
  • fresh parsley
  • chilli flakes
  • 1/2 cup pasta water


  • Boil pasta according to the back of your pasta packet. Save a 1/2 cup of pasta water and set aside.
  • Place cauliflower florets into a saucepan and just cover with water, place lid on and boil until soft (about 7 minutes). Strain away the water and transfer to a food processor along with: the pre-soaked cashews, nutritional yeast, garlic powder, onion powder, plant milk, mustard, stock powder, liquid smoke and salt and pepper. Blend until a smooth sauce forms. Add more plant milk if your sauce isn't runny enough.
  • In a saucepan, add 1 tbsp of olive oil over medium heat, add in your crushed garlic and lightly fry until the raw smell goes away (about 2 minutes). Turn off the heat and add in your cooked pasta, pasta water and creamy sauce, stirring to combine. Top with fresh parsley and chilli flakes. Enjoy!
Course: Main Course

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