What I love most about this recipe is the ease of preparing and the simple ingredient list. It doesn’t require any non-dairy milk and it mimics real alfredo sauce in look and in taste. The secret ingredient is Cashews! I bet you could even make this into a raw version over kelp noodles and be totally satisfied!
Easy Creamy Vegan Alfredo Shells
serves 4-8 (I cut recipe in half and it was a perfect 2 servings)
1lb pasta of choice
1 onion chopped
3 garlic cloves, chopped
1 tablespoon olive oil
1 cup raw cashews
2 cups water
juice from one lemon
2 teaspoons miso paste (I used chickpea miso)
salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1 small head of broccoli
Cook pasta according to box directions. (In the last 2 minutes, throw in your broccoli florets and cook directly with pasta)
While pasta is cooking, heat oil in a saute pan and cook onions and garlic until transparent, about 5 minutes. Remove from heat.
In a blender, combine rest of ingredients along with the onion and garlic. Blend on high until smooth.
Toss pasta and broccoli with sauce.
Sprinkle with fresh black pepper.
P.S. This is my favorite kind of gluten-free pasta!
The Quinoa pasta really holds its shape and bite compared to
brown rice pasta that typically gets mushy or gummy.