Vegan Pasta with Garlic Alfredo Sauce

A rich, decadent Vegan Alfredo without the dairy, fat, or cheese. Super creamy and super delicious this healthier version will curb your Alfredo cravings for sure. I served this sauce with Angel Hair pasta, sautéed mushrooms, and dices tomatoes.

📝 Ingredients

• 1 1/2 cups Low Sodium Vegetable Broth
• 3/4 Onion ((diced))
• 4 cloves Garlic ((minced))
• 2 Tbs Flour
• 1/4 cup Unsweetened Almond Milk
• 1/2 cup Cashews ((unroasted))
• 3 Tbs Lemon Juice
• 1/4 cup Nutritional Yeast
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Pwoder
• 1 box Pasta Noodles ((16oz))
• 8 oz Crimini Mushrooms
• 2 Tbs White Wine
• 1 can Diced Tomatoes ((15oz))

👨‍🍳 Instructions

1. 1Rinse cashews and soak them in clean water for at least 1 hour
2. 2Dice the onion and sauté in 1 cup of the vegetable broth until softened
3. 3Add the garlic and continue to sauté until the liquid is almost completely evaporated
4. 4Add the flour and stir to coat
5. 5Cook the onion/flour mixture for 1 minute and then scrape into blender
6. 6Add the remaining ingredients, including the cashews and process until smooth
7. 7Adjust salt and pepper to your taste
8. 8Prepare your pasta according to the package directions
9. 9Meanwhile sauté the mushrooms in the white wine until nicely browned
10. 10When the pasta is finished, drain and add it back into your pan
11. 11Fold in the mushrooms, tomatoes, and sauce
12. 12Enjoy!