Creamy Cashew Alfredo Pasta

This vegan Alfredo sauce is so creamy and delicious, you won't believe it's dairy-free! Perfect for a quick weeknight dinner.

Ingredients

For the sauce:

• 🥜1/2 cup Saaja Cashew Butter
• 🥜1 cup vegetable broth
• 🥜2 tbsp nutritional yeast
• 🥜2 cloves garlic, minced
• 🥜2 tbsp lemon juice
• 🥜1/4 tsp nutmeg
• 🥜Salt and pepper to taste

For the pasta:

• 🥜12 oz fettuccine or pasta of choice
• 🥜2 cups broccoli florets
• 🥜1 cup cherry tomatoes, halved
• 🥜Fresh basil for garnish
• 🥜Red pepper flakes (optional)

Instructions

1. 🥜Cook pasta according to package directions. Add broccoli in the last 3 minutes of cooking.
2. 🥜While pasta cooks, blend cashew butter, broth, nutritional yeast, garlic, lemon juice, and nutmeg in a blender until smooth.
3. 🥜Pour sauce into a large pan and heat over medium-low, stirring constantly.
4. 🥜Season with salt, pepper, and add cherry tomatoes.
5. 🥜Drain pasta and broccoli, reserving 1/2 cup pasta water.
6. 🥜Toss pasta with sauce, adding pasta water to reach desired consistency.
7. 🥜Serve immediately, garnished with fresh basil and red pepper flakes.

Tips

• 🥜Add grilled chicken or shrimp for extra protein
• 🥜Swap vegetables based on what you have on hand
• 🥜Make the sauce ahead and store in the fridge for up to 3 days

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4