Vegan Alfredo Pasta

Who doesn’t love a creamy alfredo sauce? My kids love it, but normally I am consumed with guilt (pardon the pun!) when I eat it because it normally involves huge amounts of cream and butter.

Well, this is a healthy version which tastes just as good (if not better cos it’s not so heavy!), is also creamy but with plant protein and goodness instead of saturated fats. And bonus point – it takes only 15-20 minutes to make!

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It’s vegan (so dairy-free, egg-free) – I use cashew to add some protein and healthy fats but you can sub it with sunflower seeds or any other nuts if you have a cashew allergy.

Hemp seeds are probably one of my favorite seeds – it is a great source of plant protein (containing all 9 of the essential amino acids, the ones that your body cannot synthesize), omega 3 and fiber (great for gut health!) It is expensive though, I buy mine online in bulk and some Costco actually sell them too and it’s easier on the purse. But hey, gram for gram, it is still cheaper than good quality meat!

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Soaking the cashews is probably the most time consuming part of the recipe - but worry not! I normally soak big batches and then freeze them in separate zip zoc bags and just take it out as and when I need. They can be dumped in warm/hot water for a quick defrost or blended frozen if you don't mind a cold sauce 

Ingredients

• 1/2 cup cashew soak in water for 4-6 hours

• 1/2 cup hemp seeds

• 6 tbsp nutritional yeast

• 1 tbsp apple cider vinegar

• 1/2 cup almond (or any other nut milk)

• 2 cloves garlic

• 1 tbsp miso paste

• pasta

Instructions

1. cook the pasta in boiling water

2. while the pasta is cooking, place the above ingredients into a blender and blend until smooth

3. drain the cooked pasta and stir into the alfredo sauce. 

4. if you wish, add some EVOO, salt and pepper to serve.