Better Than Traditional Vegan Alfredo

Hannah Sunderani
Jul 29, 2016
3 min read

I needed to post this recipe because it's out of this world! I made this vegan alfredo for date night with my new husband, Mitch, last Friday. (Hehe. It's still so fun to say husband!). And I'm telling you...it was perfection! In fact, it was difficult for us not to eat the entire pot! Traditional alfredo is already meat-less (typically), but this takes it from cream-based to plant-based. And honestly, it's better than traditional! Even Mitch agrees. Not only is it deliciously creamy from the cashew cream, but it's packed with so many other flavours giving it such a rich and savoury taste. Pop open a bottle of wine and it's the perfect date night dinner. It wasn't long before Mitch and I were back for seconds...of the alfredo and wine of course!

This vegan alfredo was a total game changer for Mitch too! He sometimes misses meat-based dinners, but was in total bliss when I put this plate down in front of him. I wish I had filmed his reaction because it was priceless. Like giving a kid a candy bar! Haha. I was even struggling to get him out of the kitchen before dinner so I could snap some photos for the blog. Never have I seen him so interested being in the kitchen! (Ladies, take notes! "Get your husband in the kitchen 101"). He also made sure the leftovers (which wasn't much) were saved for him. Overall a BIG success.

This vegan alfredo is also a perfect dish for your plant-based skeptics because it's such a crowd-pleaser. Although typically I like to save skeptic approved recipes for those that include simple ingredients that won't scare your loved ones (nutritional yeast + tamari = scaaAAaary! ). But I give you permission to serve this dish because I know they will love it! (Maybe just "forget" a few of the weird ingredients when they ask how you made the sauce..."Oh! Just some cashews and other things from the pantry. I can't really remember...just kind of threw it together!"

Oh, and another amazing this about this recipe? You can cook it using ONE POT! Just like my Hot & Spicy Chickpea Jambalaya, dirty dishes are minimal here. And we all know limited clean up is a MUST after a couple glasses of wine. ;)

I must admit that I did not create this recipe entirely on my own. It was inspired by a dish I learned to cook at a vegan cooking class at The Big Carrot on the Danforth last year, when I was living in Toronto. With a few modifications to the sauce, some added veg (because I LOVE adding veg when possible) I turned it into something that I LOVE to cook time and again. And I hope you'll love it too!

Bon App!

Better than Traditional Vegan Alfredo

Serves: 4 | Prep Time: 20-25 mins | Cook Time: 20 mins

Ingredients:

1 red bell pepper
4 cups uncooked wholewheat pasta
1 head broccoli
olive oil
1 zucchini
1/2 cup basil (chopped)
1 cup sun-dried tomatoes (chopped)
salt

For the Vegan Alfredo Sauce:

1/2 cup raw cashews (chopped)
2-3 garlic cloves (chopped)
1 cup unsweetened almond milk
1/4 cup filtered water
1/4 cup nutritional yeast
2 tbsp tamari
1 tbsp tahini
1 tbsp lemon juice
2 tsp dijon mustard
1/2 tsp paprika
1/4 tsp red pepper flakes
pinch nutmeg
salt and pepper

Directions:

Prepare your Vegan Alfredo Sauce; add all ingredients to a blender and blend for 1 minute. Place to the side.
Preheat oven to broil and line a baking sheet with tinfoil. Cut off the top of your red bell pepper removing all the seeds inside. Place on the baking tray and slide in the oven.
Broil each side of the bell pepper for 5 minutes until it's entirely roasted. Remove from oven and let cool. Then, peel the skin from the pepper and discard. Chop the roasted pepper.
As the bell pepper roasts, cook your pasta. Toss wholewheat pasta into a big pot of boiling water and add a pinch of salt. Let boil for 6 to 7 minutes, or until "al dente" (slightly undercooked). Strain and place to the side.
Chop your broccoli into bite sized florets. Add to the pot and drizzle with olive oil. Cook on medium-low heat stirring occasionally for 3-5 minutes, or until it becomes vivid green in colour.
Grate your zucchini and toss into the pot. Increase heat to medium. Cover with lid and cook with broccoli for another 5 minutes stirring occasionally.
Add your chopped basil, sun-dried tomatoes, wholewheat pasta and Vegan Alfredo Sauce. Season with salt and pepper and stir. Warm pasta for 2-3 minutes, or until desired temperature. Remove from heat and serve.