Description
A rich, velvety vegan Alfredo sauce made from soaked cashews and roasted garlic, tossed with fresh spinach and pasta. This dairy-free sauce is creamy, flavorful, and perfect for a comforting weeknight meal.
Ingredients
- 1 cup raw cashews (150g), soaked for at least 4 hours or overnight
- 1 whole head garlic, roasted
- 3 cups fresh spinach (about 90g)
- 1 cup vegetable broth (240ml), low-sodium
- 2 tablespoons lemon juice (30ml), freshly squeezed
- ¼ cup nutritional yeast (20g)
- 2 tablespoons olive oil (30ml), extra virgin
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 12 ounces pasta (340g), whole wheat linguine or fettuccine, or gluten-free pasta
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
- Soak cashews in water for at least 4 hours or overnight. For a quick soak, cover with boiling water and let sit for 1 hour.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain pasta and set aside.
- In a high-speed blender, combine drained soaked cashews, roasted garlic cloves (squeezed out of skins), vegetable broth, lemon juice, nutritional yeast, olive oil, onion powder, salt, and black pepper. Blend until ultra smooth and creamy. Add more broth or reserved pasta water if needed to reach desired consistency.
- Heat a large skillet over medium heat. Pour in the blended sauce and warm gently without boiling. Add fresh spinach and stir until wilted, about 2 minutes. Add reserved pasta water as needed to adjust sauce thickness.
- Add cooked pasta to the skillet and toss to coat noodles evenly with sauce. Taste and adjust salt and pepper if needed. Serve immediately with extra black pepper or nutritional yeast if desired.
Notes
Do not skip roasting the garlic for best flavor. Soak cashews long enough for a silky smooth sauce. Use low-sodium broth to control saltiness. Reserve pasta water to thin sauce if needed. Warm sauce gently to avoid thickening or separation. Add fresh minced garlic cautiously at the end for extra garlic punch. Store leftovers in airtight container in fridge up to 4 days; reheat gently with added broth or pasta water. Freezing not recommended due to texture changes.
- Prep Time: 10 minutes (plus 4+ hours soaking time for cashews)
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sodium: 320
- Fat: 15
- Saturated Fat: 2.5
- Carbohydrates: 42
- Fiber: 4
- Protein: 11
Keywords: vegan alfredo, cashew alfredo, creamy pasta sauce, dairy-free sauce, roasted garlic sauce, spinach pasta, plant-based sauce, easy vegan dinner