Creamy Vegan Alfredo Pasta from Sister Hadassah
Bring some hearty flavor to your Israelite table without the carcinogens found in meat and dairy with Sister Hadassah's creamy vegan cashew alfredo pasta recipe! Your family will get full and the rich nutty flavor saturating the earthy broccoli and mushroom will make you forget all about chicken! Perfect for High Holy Days, and post-Shabbat get-togethers This recipe serves 5-7 tummies :)

Be sure to follow Sister Hadassah @Keepher_at_Home on Instagram for more delicious, nutritious recipes just like this one!
  • Difficulty: Medium
  • Category:
  • Cuisine:
Servings: 6 yield(s)
Prep Time: 120 mins
Cook Time: 30 mins
Total Time: 150 mins
Ingredients
    Main Ingredients
  • 1 lb Pasta Noodles (You can use whichever you desire)
  • 1 cup Sliced Mushrooms
  • 1 cup Raw Cashews
  • 1/2 cup Yellow Onion (finely chopped)
  • 1 tbsp Minced or Chopped Garlic
    • Mixing Ingredients
  • 2 tbsp Olive Oil
  • 2 cup Filtered Water
  • 4 tbsp Nutritional Yeast (To your taste)
  • 3 tbsp Vegan Butter
  • tsp Chopped Fresh Parsley (for garnishing)
Instructions
  1. You should first prepare your ingredients and make sure you have everything you'll need. Soak your cup of cashews in hot water for at least 10 minutes, and do your chopping while you wait!
  2. Bring a large pot of water to boil with a few pinches of salt. Then add the noodles of your choice; cook for 7-8 minutes and follow the instructions on the pasta box.
  3. In a large pan over medium heat, add your olive oil, garlic and onions; stir for 3 minutes, then reduce heat and sauté for 6-10 minutes. Add salt and mushrooms; sauté for 7 more minutes. Add your butter and stir until completely melted.
  4. Return to your soaked cashews; drain them; add to a blender with 2 cups of filtered water. Blend on high speed for 1 minute or until smooth. Pour your cashew "milk" over your mushroom saute, and simmer for 3 minutes over low heat or until sauce begins to slightly thicken.
  5. Add nutritional yeast, salt, and ground pepper; mix. VERY IMPORTANT: DO NOT DRAIN PASTA. Transfer the pasta into the sauce with tongs. Add 1/2 cup of the leftover pasta water to the sauce and pasta; mix until pasta is fully and evenly covered with sauce.
  6. Top with vegan parmesan and freshly chopped parsley! Enjoy
Recipe Notes

Use chickpea, lentil or black bean pasta noodles for a nice gluten free alternative!

Add softly cooked broccoli for an earthy, floral refreshment! This recipe contains tree nuts and thus is not a hypoallergenic recipe or suitable for those with nut allergies.