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Creamy Cashew Cream Alfredo Pasta Recipe Easy and Perfect for Dinner

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A rich and creamy dairy-free Alfredo pasta made with cashew cream and roasted garlic, perfect for quick weeknight dinners or serving guests.

Ingredients

Scale
  • 1 cup raw cashews, soaked in hot water for 20 minutes
  • 1 whole bulb roasted garlic cloves
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond milk (or any plant-based milk)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 cup nutritional yeast (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces fettuccine or your favorite pasta (gluten-free or whole wheat preferred)
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
  2. While garlic roasts, soak 1 cup of raw cashews in hot water for 20 minutes.
  3. Cook 12 ounces (340g) of pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
  4. Drain cashews and add them to your blender. Squeeze the roasted garlic cloves from the bulb into the blender, add 1 cup vegetable broth, 1/2 cup unsweetened almond milk, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, and 1/4 cup nutritional yeast if using.
  5. Blend on high until ultra-smooth and creamy, about 1-2 minutes, scraping down the sides if needed.
  6. Pour the sauce into a skillet over medium heat. Warm gently, stirring frequently. Add salt and pepper to taste. Thin with reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Add cooked pasta to the sauce, tossing to coat thoroughly. Heat together for 1-2 minutes to marry flavors.
  8. Serve immediately, garnished with chopped fresh parsley and a crack of black pepper.

Notes

Slow roasting garlic mellows its sharpness and adds sweetness. Soak cashews in hot water for 20 minutes for a silky sauce; soak longer if blender is less powerful. Use reserved pasta water to adjust sauce consistency. Avoid overheating sauce to prevent cashew cream separation. Add sautéed veggies like mushrooms or broccoli for variation.

Nutrition

Keywords: cashew cream, alfredo pasta, vegan alfredo, dairy-free pasta, roasted garlic, creamy pasta, plant-based dinner, gluten-free pasta

Find it online: https://yumnode.com/creamy-cashew-cream-alfredo-pasta-recipe-easy-and-perfect-for-dinner/