Have you tried my Vegan Alfredo?!💛🌱Just 10 ingredients and 20 mins to make. It’s smooth, creamy, and full of bold cheesy flavour.
It’s a comforting and easy recipe to start the week. I’ve copied it below and you can find it on the blog. Enjoy my lovelies!✌️#twospoons
3 shallots (or 1 yellow onion), chopped
4 cloves garlic diced
1 tbsp coconut oil
1.5 cups raw cashews (preferably soaked for 1 hr, but not necessary), strained
2 cups almond milk
1/4 cup nutritional yeast
2 tbsp lemon juice (about 1/2 lemon)
1 1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika
3/4 cup parsley curly, finely chopped (optional)
1/2 tsp cayenne pepper flakes to sprinkle (optional)
1 package spaghetti noodles (500g/17.6 oz)
1. Bring a skillet to medium heat, add the chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
2. Transfer the garlic and onion to a blender with the raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
3. To make the pasta: bring a pot of water to a boil and add the noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer the noodles back to pot. Pour the Alfredo sauce over the noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.