Vegan Alfredo Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
• To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
• When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
• While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
• Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
• Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
• Sprinkle with chopped parsley, if desired.

Steps:

• Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
• Drain the cashews and set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
• To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

Steps:

• Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
• Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
• Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
• Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
• Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.