Vegan Alfredo

Who doesn't love a creamy bowl of pasta? Often times people think when they go vegan they have to give up meals like that but trust me when I say you can still have a delicious healthy version of all your favorites including alfredo! This recipe is super simple to make the most important thing you need to have is a high speed blender!

Ingredients:

1 pack of pasta of your choice, I used whole wheat penne

2 cups of raw cashews

2 cups of almond milk

1 tbs of vegan butter (optional)

3 garlic cloves

basil

oregano

cayenne pepper

 sea salt and pepper

Italian herb mix

fresh broccoli

mushrooms

cherry tomatoes 

onion

Directions:

1. In a high speed blender add cashews, almond milk, basil, oregano, garlic, salt, pepper, and cayenne. 

2. Blend until you have a creamy alfredo consistency. You may need to add more cashews if its too liquidy or more milk if its too thick. 

3. Steam chopped broccoli for about 15 minutes to help soften

4. In a large skillet saute diced onion, mushrooms, and broccoli for about 10 minutes or until all the veggies are to your desired level of tenderness. While they are cooking add Italian herbs, and more salt and pepper. 

5. Boil pasta and set to the side.

6. Pour alfredo sauce on to the cooked veggies, add cherry tomatoes and stir everything together.

7. Add pasta and vegan butter and give the dish another good stir.

8. Let everything cook together covered on medium to low heat for about 5 minutes and then serve.

This dish will hit the spot if you have been craving a creamy pasta dish. I don't give measurements on seasonings because I feel like you should season everything to your own personal liking adding as much or as little as your heart desires. I personally go a little overboard on garlic and black pepper:) Top this pasta off with a dash of fresh basil and red chili flakes and serve with garlic bread and you wont be disappointed! 

~Peace begins with your plate~