Hurry Up Alfredo
Prep time
Cook time
Total time
Creamy and super easy, this vegan pasta Alfredo makes the perfect weeknight supper. Reprinted with permission.
Recipe type: Main
Cuisine: Italian
Serves: 2-3
  • 3 cups of any small pasta shape
Alfredo Sauce
  • 1 cup soy milk
  • ⅓ cup rounded raw, unsalted cashews
  • ¼ cup nutritional yeast
  • 3 tbsp low-sodium tamari or soy sauce
  • 2 tbsp Earth Balance margarine
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon or stone-ground mustard
  • ½ tsp paprika
  • 1 pinch nutmeg
  • 1 pinch salt
  • Black pepper, to taste
  • 2 to 4 garlic cloves (optional)
Suggested/Optional Add-ins
  • 2 cups steamed broccoli florets or any other veggie
  • 2 tbsp fresh herbs (your favorite)
  1. Bring a pot of salted water to boil and add the noodles. Cook until tender but not mushy.
  2. Meanwhile, to make the sauce, mix together the soy milk, cashews, yeast, tamari (or soy sauce), margarine, tahini, lemon juice, mustard, paprika, nutmeg, salt, pepper, and garlic (if using) in a blender and blend on high until very smooth. If your blender is having issues with grinding the nuts smoothly, you can strain the sauce (Or you can keep them as is and pretend it's a "textural feature.")
  3. When the noodles are finished cooking, drain them well. Add the noodles back to the now empty but still hot pot and pour as much sauce as you want over them. Turn the heat on and gently stir until the noodles are piping hot, adding in your optional veggies or herbs if you're using them. Serve immediately.
Recipe by Webicurean at