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Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
Creamy Cashew Alfredo Pasta is a rich and creamy dish made with nutritional yeast and cashews instead of heavy cream. It has sun-dried tomatoes, spinach and roasted red peppers for extra flavor and you can add a spicy kick with red pepper flakes. I like to use gluten-free rice pasta for this recipe to make it gluten free as well. Creamy Cashew Alfredo Pasta is an amazingly delicious gluten-free meal that will keep you coming back for more.

Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]

Serves

4

Cook Time

30

Ingredients

  • 1 medium red pepper or 1 cup roasted red pepper, diced
  • 4 cups dried pasta (choose gluten-free if you’re avoiding gluten)
  • 2 big garlic cloves
  • 1/2 cup raw cashews or sunflower seeds
  • 1 cup almond milk or any milk alternative
  • ¼ cup nutritional yeast
  • 2 Tbsp tamari
  • 1 Tbsp tahini
  • 1 Tbsp lemon juice (1/4 lemon)
  • 2 tsp Dijon mustard
  • ½ tsp paprika
  • 1 pinch nutmeg
  • ½ – 1 tsp red pepper flakes to taste
  • Black pepper to taste
  • 2 Tbsp coconut oil
  • 1 cup sundried tomatoes, diced
  • 1 cup spinach, diced

Preparation

  1. If you are roasting the red pepper, preheat the oven to broil. Wash the red pepper and place it whole on a baking sheet. Broil for 20 minutes turning every 5 minutes until all of the sides are brown/black and blistered. Remove from the oven and let cool for 10 minutes sealed in a paper bag. When the pepper is cool enough to touch, peel off the skin and remove the seeds. Dice into 1cm squares.
  2. While the pepper is cooking prepare your pasta as directed on the package. Undercook the pasta slightly as it will continue to cook in the sauce.
  3. Meanwhile, prepare the sauce by placing the garlic and cashews in a food processor and pulse until minced. Add the almond milk, nutritional yeast, tamari, tahini, lemon juice, Dijon mustard, paprika, nutmeg and red pepper flakes and pepper to taste and blend until smooth. For a nut free version you can substitute cashews with sunflower seeds and almond milk with organic soy milk.
  4. Pour the sauce into a large pot and add the coconut oil (or organic butter), sundried tomatoes, red pepper and spinach. Cook for 5 minutes on medium until heated through and until the spinach has just wilted.
  5. Rinse and drain the pasta and add it to the sauce. Stir until mixed and heated through, roughly 3 minutes.
  6. Serve the pasta hot straight out of the pot and enjoy!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


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Jesse Lane Lee, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author and wellness writer. She is the founder of Jesse Lane Wellness, a web-based holistic nutrition practice and holistic recipe resource. Jesse Lane is passionate about nutrition helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health. She recently released a new cookbook called Healthy Dairy Free Desserts which contains over 30 recipes with pictures. Get a FREE copy of my 15 page Guide to Natural Sugar Substitutes here!


Jesse Lane Schelew, BSc, CNP is a cheerful Holistic Nutritionist, motivating speaker, cookbook author and wellness writer. She is the founder of JesseLaneWellness.com , a web based holistic nutrition practice and holistic recipe resource. Jesse Lane is passionate about nutrition helps positive and vibrant individuals unlock the incredible healing power of food and reclaim their health. She works with clients via Skype and in person at Yellow Gazebo Natural Healthcare in Toronto, Ontario. Jesse Lane would love to connect with you on social media, you can find her @jesselwellness.

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 



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2 comments on “Creamy Cashew Alfredo Pasta [Vegan, Gluten-Free]”

Click to add comment
Jesse Lane Wellness
3 Months Ago

Thanks for sharing


Reply
Spencer James Parks
24 Feb 2016

Welcome!



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