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Creamy alfredo style pasta Recipes


Creamy alfredo style pasta 


 Cooked pasta of choice


2 cups cauliflower (cooked until soft via steaming)

1/2 cup raw cashews (soaked overnight in the fridge or submerge in water and boil for 15 minutes)

1/2 cup nutritional yeast

1/2 cup grated vegan parmesan, plus more for topping (you can use nutritional yeast)

3 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp onion powder

1 tsp dried basil

3/4 tsp black pepper

1 tsp salt

2 tsp olive oil

1 cup unsweetened plant milk (add more or less as needed)

Fresh lemon juice to taste (1/4 of a lemon ish)


Fresh parsley

Fresh basil

Halved cherry tomatoes


1. Cook your pasta.

2. Place all of the sauce ingredients into your food processor. Pulse a few times, scrape down sides, and pulse a few more times. Keep doing this until your mixture is smooth.

3. Put the pasta and the sauce in a pan add the halved cherry tomatoes and heat for a few minutes.

4. Serve with fresh parsley and basil and more vegan parmesan. If you'd like it spicy, add a shake of red pepper flakes!