Easy Rich & Creamy Vegan Potato Alfredo Pasta

Super convincing, rich, creamy and good for you!

creamy vegan alfredo pasta

You might also love this This Deliciously Fiberlicious White Bean Sauce Pasta

Ingredients

For the pasta:

  • 8 ounces whole grain pasta shapes, (or fettucine) can be gluten free

Galicky Potato Alfredo Sauce:

creamy vegan alfredo pasta

You will also enjoy this Creamy Vegan Butternut Squash Pasta Bake 

  • 1 cup unsweetened plant milk
  • 1/2 cup cashew pieces (for cashew allergies use shelled raw pine nuts instead)
  • 1/3 cup good quality sauerkraut (like Bubbies, do not use the terrible stuff in a can)
  • 1 medium potato, cooked peeled and diced, about 4 ounces
  • 1 tablespoon tapioca starch
  • 1 tablespoon mellow white miso
  • 1 1/2 tablespoons nutritional yeast
  • 1/4 teaspoon ground black pepper
  • 2-4 minced garlic cloves (depending on your garlic-o-meter, I used 4)
  • Dash ground nutmeg
  • 1/4- 1/2 teaspoon sea salt, or to taste

Preparation

Healthiest Vegan Recipes

Cook pasta in a pot of salted water according to the timing on the package directions, slightly under cooking by a minute or so for very firm al dente pasta. While the pasta is cooking, blend the plant milk, cashew pieces, sauerkraut, diced potato, tapioca starch, miso, pepper, salt, garlic and nutmeg till very smooth and creamy in a high-speed blender, 1-2 minutes. If you don’t have a high speed blender, soak the cashews before blending.

Drain the pasta and return to pot you cooked it in. Pour the sauce over the pasta and cook over medium heat, stirring often for 1-2 minutes until sauce is thickened and pasta is perfectly done.

Notes: this pasta sauce thickens considerably on refrigeration, add a small amount of water when re-heating leftovers.

For an even creamier Alfredo, add 2 tablespoons vegan butter to the sauce while blending.

This recipe can easily be doubled or halved to make as much or little as you want.

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