Vegan Fettuccine Alfredo
with zucchini noodles / broccoli / peas
Cashew cream sauce and zucchini noodles make this a pasta-inspired meal that's both vegan and paleo-friendly. You'll get plenty of green vegetables out of the deal too!
Smarts #1: If you have a high-speed blender, the raw cashews should easily blend into a smooth cream. If using a regular blender or food processor, soak them in water for 4 hours to soften. Drain well before using.
- Cashews, raw - 1 cup
- Tahini - 2 Tbsp
- Garlic - 2 cloves, peeled
- Water - 1/2 cup, plus more as needed
- Oil, olive - 2 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Lemon juice - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Broccoli florets - 10 oz, finely chopped
- Zucchini - 12 oz, turned into noodles with a spiralizer or peeler or chopped
- Peas, frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - for serving
- Black pepper - for serving
Make cashew cream sauce - (See note about soaking cashews ahead of time if not using a high powered blender.) Combine cashews, tahini, garlic cloves, water, olive oil, aminos, lemon juice, salt, and black pepper (portion for cashew cream) in a blender. Blend until smooth and creamy, adding more water as needed. Taste and add more salt if needed. (Can be done up to 5 days ahead)
Broccoli - Chop into florets (Can be done up to 5 days ahead)
Peas - Defrost and drain.
Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and steam in the microwave until tender, 3 to 4 minutes. Set aside.
If cashew sauce was made ahead, reheat in the microwave until warm. Stir well.
Heat a nonstick pan over medium heat. Add cooking oil and then zucchini with a sprinkle of salt. Saute until zucchini is tender, ~2 minutes for zucchini noodles and 5 to 6 minutes for zucchini cubes.
Fold broccoli and peas into zucchini. Transfer to a serving plate and drizzle cashew sauce over top. Finish with red pepper flakes and black pepper. Enjoy!
Cashew-based “Alfredo” sauce is a staple comfort food in our often-vegan house so I was curious how this recipe would compare. The use of oil and soy sauce here made it much richer than what we usually make which wasn’t bad in that it limited how much we ate in one sitting. We added a little nutritional yeast and omitted beans because we’re not often a fan of the white-bean-in-pasta-veg alternative you all often use. We swapped mushrooms for the beans. Really appreciate a vegan-centered recipe here.1 Helpful
I didn't soak the beans long enough so a little gritty.0 Helpful
As others have commented, as a non-vegan, I really enjoyed this! I rounded up measurements and/or played with the proportions of the sauce ingredients to my own liking (i.e. more lemon juice, black pepper and double or tripled the garlic). Was very yummy and appreciated the relative simplicity.0 Helpful
Not a fan of the cashew creme but liked all the veggies.0 Helpful
This was so much better than expected. Was shocked at how good the sauce was. Everyone liked this.0 Helpful
Really great recipe that was creamy and flavorful. Added mushrooms as some other reviewers did and topped with parmesan since we're not vegan. Would make again!0 Helpful