Creamy cashew alfredo pasta

A pot of cream coloured pasta with peas, basil, and a spoon scooping.
The creamy cashew alfredo sauce is made from raw natural cashews to give it richness and a thick creamy texture while being lighter and healthier.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dinner, Lunch
Servings 4 people

Ingredients
 
 

  • 1 cup FreshLife natural cashews Soaked in boiling water for 10 minutes then drained
  • ¾ cup pasta cooking water
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 2 shallots finely diced
  • 2 tbsp nutritional yeast
  • salt
  • black pepper
  • 300 g Diamond Boccoli pasta
  • ½ cup fresh or frozen peas
  • chilli flakes
  • basil to garnish

Instructions
 

  • Cook the pasta in a large pot of salted water according to the packet instructions. Add peas to the pot 1 minute before finishing time. Drain and set aside. Reserve 3/4 cup of the pasta cooking water.
  • Place all the alfredo sauce ingredients in a small food processor and blend until smooth. Taste and season with salt & black pepper.
  • Stir through the alfredo sauce to pasta and peas. Serve immediately with some sprinkles of chilli flakes as you like
Keyword dairy free, kid friendly, vegan, vegetarian
Tried this recipe?Let us know how it was!

For a dairy version, try this quick cottage cheese alfredo sauce.

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1 Comment

  1. How to make homemade cashew cream | Fresh recipes NZ on 04/03/2023 at 8:49 am

    […] Try this cream out in a simple yet delicious vegan alfredo pasta dish. […]

    Reply
4.50 from 2 votes (2 ratings without comment)

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