Jessica in the Kitchen · by Jessica Hylton★ 5.0 (48)
Vegan Garlic Alfredo Pasta
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 27%
CARBS 55G57% OF CAL
4G FIBER4G SUGAR47G OTHER
FAT 13G30% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan alfredo pasta made with cashews and almond milk, infused with garlic and finished with nutritional yeast. It's decadent and surprisingly simple for a weeknight.
mainitalianpasta🍲 stockpot🌀 blendervegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 ounces any pasta (I used fettuccine, 340g)
- chopped parsley (for garnish)
- 2 teaspoons vegan butter or olive oil (or any oil, 9g)
- ½ red onion (chopped)
- 1 cup cashews (soaked overnight, or in hot water for one hour, 140g)
- ¼ cup pasta water (60ml)
- 1 ½ cups unsweetened almond milk (or any vegan milk, 360ml)
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast (10-12g)
- ½ teaspoon sea salt (3g)
- 2 tablespoons vegan Parmesan cheese ( + extra for topping, 10-12g)
- 1 tablespoon lime juice (15ml)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 27%
CARBS 55G57% OF CAL
4G FIBER4G SUGAR47G OTHER
FAT 13G30% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 71mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 404mg
- Calcium
- 125mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 71MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.