Fettuccine noodles laced with Parmesan and butter have been a fixture in Italian cuisine since 1914. Over the years, this dish became popular in America and increasingly rich with the addition of cream and eggs. Today, there’s a reversal stirring as people search for plant alternatives to rich, creamy dishes without compromising flavor. Enter this dish! The silky-smooth tofu sauce coupled with garlic and cashew cheese is a delicious vegan alternative with the rich essence of traditional alfredo pasta.
Creamy Alfredo with Sugar Snap Peas
Ingredients
- 1/4 cup raw cashews or macadamia nuts, soaked
- 7 Tbsp nutritional yeast, divided
- 1/2 tsp sea salt, plus extra to taste
- 3 large garlic cloves, divided
- 3 Tbsp grapeseed or extra-virgin olive oil
- 2 large shallots, minced
- 1/2 cup almond or other nondairy milk
- 3/4 cup soft tofu
- Juice and finely grated peel of 1 lemon
- 1/4 tsp freshly ground black pepper
- 3/4 lb vegan pasta noodles such as spaghettini, fettuccine, or rotini
- 1/2 cup sugar snap peas, trimmed
- 1/4 cup sweet peas, fresh or frozen, thawed
- 1/4 cup minced parsley
- 2 Tbsp minced fresh basil
- Crushed dried chilies (optional)
Nutrition
Per serving:
- calories509
- protein16g
- fat16g
- carbs75g
- sugar7g
- fiber4g
- sodium319mg
Directions
01
- Soak nuts in cold water for at least 2 hours or up to 8 hours. Rinse and drain.
- To make vegan parmesan, in food processor, combine soaked nuts, 3 Tbsp nutritional yeast, salt, and 1 smashed and minced garlic clove. Whirl until coarse crumbs form. Transfer to airtight container and refrigerate until ready to use. Can be refrigerated for a couple of days.
- In large frying pan, heat oil. Add shallots and 2 smashed and minced garlic cloves and sauté over medium heat until soft. Transfer to high-speed blender along with milk, tofu, 4 Tbsp nutritional yeast, lemon juice, and pepper. Whirl at high speed until smooth and creamy. Set aside.
- In large saucepan of boiling salted water, cook pasta just until al dente, about 8 minutes. About 1 minute before finishing boiling pasta, add snap peas and sweet peas. Return to a boil, then immediately remove from heat. Drain pasta and peas, reserving 1/2 cup liquid. Return pasta and peas to pan and stir in creamy tofu sauce. Add a little of the reserved hot water if needed for more creaminess. Add a little more salt, to taste, if you wish.
- Serve in heated bowls and sprinkle with vegan parmesan, grated lemon peel, minced parsley, and basil. Add crushed chilies if you wish.
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