Teresa's Recipes
Vegan Linguine Alfredo
Indulge in a rich and creamy Vegan Linguine Alfredo that captures the essence of traditional Italian cooking without any dairy. This delightful dish features a luscious sauce made from wholesome cashews and nutritional yeast, delivering a satisfying flavor that will leave you craving more. Perfect for a cozy dinner or entertaining guests, this dish is not only comforting but also packed with nutrients. Enjoy a taste of Italy that's kind to your body and the planet!
Ingredients
- 8 ounces Linguine
- 2 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1 cup, soaked for at least 2 hours Raw cashews
- 1 cup Almond milk
- 1/2 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 10g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
- While the garlic is cooking, prepare the Alfredo sauce. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
- Pour the blended sauce into the skillet with the garlic. Bring to a simmer over medium heat, stirring frequently for about 5 minutes until the sauce thickens slightly.
- Add the cooked linguine to the skillet and toss gently to coat the pasta in the creamy sauce, ensuring every strand is enveloped in flavor.
- Serve the pasta hot, garnished with freshly chopped parsley for a pop of color and freshness.
Tips
- For an extra kick, add a pinch of red pepper flakes when sautéing the garlic.
- Feel free to toss in some steamed broccoli or peas for added nutrition and color.
- If you prefer a nut-free version, you can substitute the cashews with silken tofu.