Vegan Alfredo with Fresh Tomatoes

A cashew cream sauce mixed with tomatoes makes for a deliciously fresh bite in this vegan alfredo dish.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 8 oz. vegan fettuccine pasta
  • 3 tbsp. olive oil, divided
  • 1 onion, chopped
  • 5 cloves garlic, minced and divided
  • 1 1⁄2 cups vegetable broth
  • 1⁄4 cup nutritional yeast
  • 1 tsp. salt
  • 1⁄2 tsp. pepper
  • 1 tsp. white miso paste
  • 1 cup raw cashews, soaked in water 4-8 hours
  • 2 Roma tomatoes, chopped
  • 1 tsp. balsamic vinegar
  • 2 tbsp. fresh basil, chiffonade

Directions

  • Prepare pasta according to package directions, then drain and set aside.
  • In a medium skillet over medium heat, add 2 tablespoons olive oil. Once warmed, add onion and cook until tender. Add 4 cloves garlic and cook 1-2 minutes, until fragrant. Transfer mixture to a blender.
  • Add broth, nutritional yeast, salt, pepper, miso and drained cashews to the blender. Blend until creamy and smooth, then toss with pasta.
  • In a small bowl, toss tomatoes, 1 tablespoon olive oil, 1 clove garlic, balsamic vinegar and basil together.
  • Serve tomato mixture over pasta. Refrigerate leftovers.