Creamy Vegan Alfredo with Broccoli Recipe
A rich, creamy, and totally dairy-free Alfredo sauce tossed with tender pasta and broccoli—pure comfort food, minus the guilt.
Ingredients
For the Alfredo Sauce
- 1 cup raw cashews soaked for 10 minutes
- 1 cup unsweetened plant milk
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ¼ tsp nutmeg
For the Pasta & Broccoli
- 12 oz pasta fettuccine or penne
- 2 cups broccoli florets
- 1 tbsp olive oil
- ½ tsp red pepper flakes optional
Instructions
Cook the Pasta & Broccoli
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions.
- In the last 3 minutes, add broccoli. Drain and set aside.
Make the Alfredo Sauce
- Blend cashews, plant milk, nutritional yeast, lemon juice, garlic, salt, pepper, onion powder, and nutmeg until smooth.
Sauté & Combine
- Heat olive oil in a pan over medium heat.
- Pour in the blended sauce and cook for 3 minutes until thickened.
Toss Everything Together
- Add the cooked pasta and broccoli to the sauce.
- Stir well, coating everything in creamy goodness.
Serve & Enjoy
- Sprinkle with red pepper flakes and extra nutritional yeast.
- Grab a fork and dig in!
Notes
Nutritional Information (Per Serving)
- Calories: 450
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Iron: 18%
- Vitamin C: 25%
- Magnesium: 10%
- Potassium: 15%
Pro Tips for the Best Alfredo
- Blend the sauce extra smooth for a velvety texture.
- Add a pinch of smoked paprika for depth.
- Toss in sautéed mushrooms or spinach for extra flavor.
- Store leftovers in the fridge for up to 3 days.