Welcome to another recipe!

Are you a pasta lover like me?

If you tell me you don’t like pasta, I won’t believe you! Is there anyone who doesn’t love my favorite meal, pasta? Pasta can be accompanied perfectly with many different sauces. Green, red, white, and any other sauce you desire, exist and accompany your pasta in a unique, delicious way. As a true pasta lover, I have made you my favorite recipe of all time. Yes, the time that I have promised you for such a long time, has finally arrived. It is creamy, it is “cheesy”, it has a lot of garlic and yes, it is one of the most famous sauces in the world. Of course, I am referring to the Alfredo sauce, which has been loved by many people and, of course, I am one of them. But how do we make vegan alfredo sauce? This is a very easy task, which has a very very tasty result! I can guarantee you that it will be the most delicious pasta recipe ever!

Vegan Alfredo Sauce

I have made this sauce countless times since it has always been one of my favourite meals and I had many requirements regarding the final result. After a lot of effort and a lot of ingredients -mainly spices I would say-, I came up with a combination that really satisfies me to the fullest. The truth is that because of my love for pasta, I love many different sauces, but this one is very special to me. For this reason, after all, it is the one I make most often. When I say that I will make pasta today, this is almost certainly my final choice. Are you ready for the most delicious pasta recipe of all time?

Vegan Mushroom Alfredo Sauce Pasta

whenhelencooks

Do you crave alfredo sauce pasta? Don't wait any longer! Here is the recipe that will be in the hearts of those who try it!

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Prep Time 10

Cook Time 15

Resting Time 6

Total Time 6 25

Course Main Course

Cuisine Italian

Servings 4 servings

Ingredients

500 gr pasta
200 gr raw cahews
300 gr portobello mushrooms
200 gr white mushrooms
1 white onion
2 cloves of garlic
400 ml soy milk
30 ml white wine
4 tbsp. olive oil
juice of ½ lime
½ tsp. garlic powder
2 tbsp. nutritional yeast
½ tsp. dried thyme
1 tbsp. salt
1 pinch of freshly ground pepper
vegan parmesan

Instructions

Soak the cashews in water overnight for about 6-8 hours.
The next day, rinse them under running water and drain them.
Boil the pasta according to the instructions on the package.
Heat the olive oil in a pan and fry the mushrooms and onion for about 3-5 minutes.
Add the garlic and continue for another minute.
Quench with white wine.
Then, remove the pan from the heat.
Pour the contents of the pan into the pot with the pasta.
Add the cashews, garlic powder, nutritional yeast, dried thyme, salt, pepper and soy milk in a blender and beat them for about 3-5 minutes.
Then, pour the sauce into the pot and mix well. Make sure the pot is on the hot kitchen eye so that the sauce heats up and binds with the pasta.
Once the sauce is warm, serve with grated vegan parmesan.
Enjoy!