Creamy Vegan Garlic Pasta
This delicious vegan garlic pasta recipe is an easy side or main dish for dinner. And leftovers reheat well for lunch the next day!
Servings: 4 servings
Ingredients
- 3/4 cup raw cashews or 6 tbsp cashew butter (90g)
- 1 cup unsweetened nondairy milk (240g)
- 1 1/2 tbsp minced garlic (22g)
- 3/4 tsp salt
- 1/2 tsp onion powder
- 1 tbsp olive oil (12g) (optional)
- 3 tbsp nutritional yeast (12g) (optional for garnish)
- 8 oz dry pasta of choice (230g)
Instructions
- 1. If using raw cashews, I like to first soak them in a bowl of water for about 6 hours. (When time is up, drain off all the water and pat dry.) This step is optional but yields a smoother vegan sauce.
- 2. Blend the nuts, dairy free milk, salt, garlic, onion, and optional oil in a high speed blender (like a Vitamix) until completely smooth. If using cashew butter, simply whisk all of the ingredients together with a spoon or wire whisk.
- 3. Cook your pasta (or pasta alternative) according to the package directions. Drain, but do not rinse the noodles.
- 4. Heat up the cream sauce in a small saucepan or in the microwave. Then pour over the cooked pasta. Garnish as desired, and serve.
- 5. Store leftover vegan pasta in a covered container in the refrigerator for up to four days, and reheat before enjoying.
Video
Notes
For nut free, try my Cauliflower Alfredo or Vegan Alfredo Sauce.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 7g | Protein: 5.7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 430mg | Potassium: 133mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg