vegan pasta alfredo

January 23, 2012
I want to cuddle with this pasta.  

How in the world is an alfredo sauce made vegan?  How, you ask?  I'll tell you.  No butter, no cream, but raw cashews, almond milk, cheesy-flavored stuff called nutritional yeast, and some spices here and there.   Whizzed together in my super-high-powered blender and presto alfredo!  And I swear it.  You'll share my obsession with this stuff.
Now you know who I'll be canoodling with on a regular basis.  

Vegan Pasta Alfredo
(vegan, gluten-free)
1 cup almond milk (any non-dairy milk will work)
1/3 cup raw, unsalted cashews
1/4 cup nutritional yeast
3 tablespoons gluten-free tamari or soy sauce
2 tablespoons Earth Balance margarine
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons dijon mustard
1/2 teaspoon paprika
1 pinch nutmeg
2-3 cloves of garlic, minced
1 package gluten free pasta, (I used a gluten-free penne)
  1. Cook pasta according to directions on package. 
  2. Add all the ingredients to a blender and blend until smooth. This works best in a high-speed blender.
  3. Drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with parsley and rosemary or fresh cracked black pepper.
Recipe adapted from here