Dairy free vegan alfredo sauce
Easy to make, vegan and dairy free. Comforting and delicious vegan fall and winter recipe. Can be made gluten free with gluten free pasta.
Hello, my sexy vegan and vegan curious friends! I have whipped up for you a pasta dish that is so creamy and decadent, that you would be charged $20 for it at a restaurant.
But, lucky for you, you get to make this gem at home for a fraction of that cost. And if you have the same rule in your house as mine (whoever doesn’t cook, does the dishes) you won’t even have to wash the pans!
This is my creamy, roasted butternut squash and sage fettuccini alfredo. All vegan, all the time; because we love animals, the planet and ourselves.
This vegan butternut squash fettuccini alfredo tastes like it should be unhealthy, but it will leave you feeling satisfied, and not gross, like if this was made from heavy (cow titty) cream.
The secret is soaked raw cashews. I LOVE cashew cream. I use it all the time in my recipes, like in this smoked gouda mac & cheese. It adds a creamy and satisfying decadence to dishes. If you order raw cashew in bulk, it’s way cheaper and they get delivered right to your doorstep.
The only thing with cashew cream is that the longer it’s on heat, the more it thickens. Be aware of this so that you can adjust the consistency of your sauce.
Add a splash of water of veggie broth to this this out, especially the next day while re-heating. If a cashew sauce is ever too thin, just put it on low heat and stir constantly until it thickens. It usually doesn’t take longer than a minute.
One more tip for you. An easy way to peel butternut squash is to quarter it and take the seeds out. Then steam it for 5 minutes. Take it out with a fork and run under cool water. This makes the skin come right off.
Alright, those are all of my tasty tips for you. Now go enjoy your vegan alfredo!
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Vegan Roasted Butternut Sage Fettuccini Alfredo
- 8 oz fettuccini pasta
- ½ cup raw cashews ( – soaked for 10 minutes in boiling water)
- 1.5 cups water
- ½ medium firm or silken tofu
- 2 tbsp lemon juice
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 2 tbsp olive oil
- ¼ cup nutritional yeast
- 1 tsp black pepper
- 1 cup butternut squash
- 1 tbsp fresh sage – chopped
- 1 cup chopped kale
For the Alfredo Sauce
- Soak and drain your cashews
- Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.
- Pre-heat oven to 425 degrees
- Quarter a butternut squash and take the seeds out
- Lightly steam the squash for 5 minutes
- Take out the pieces with a fork and rinse under cool water
- Peel the squash (Lightly steaming it makes it easier to peel)
- Cut the squash into cubes and measure out a cup to roast
- Drizzle a TBL of olive oil and a sprinkle of salt over the squash.
- Place on an oiled or lined baking sheet. Make sure they are spread apart and have room, so they can crisp up. If they’re too close they won’t crisp.
- Bake for 30-35 minutes.
Putting it all together
- Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting.
- 1 minute before the pasta is done, add the kale in with the pasta to cook it.
- Turn off heat and drain the pasta and kale but DO NOT RINSE
- In the pan you cooked the pasta in, heat 2 TBL oil on low heat
- Add the cashew alfredo and stir until it thickens – about 1-2 minutes
- Add the pasta, kale and sage to the pan
- Once the pasta is mixed well with the sauce, top with the butternut squash at the end. It has the potential to get soggy, so don’t add the squash until the end
- Add more salt and pepper if needed and ENJOY
- If the sauce gets too thick, add a little water and a sprinkle of salt.