Back in the day, I loved a good pasta alfredo, but it didn’t love me. I would immediately get a stomach ache and credit it to the richness of the dish. I say with confidence that this dish tastes as good as any alfredo, it’s much easier on the digestive system, and it can be ready in the time it takes to boil the pasta. Thanks to Sunny Anne Holliday for this recipe. It’s from her Lovin’ Spoonfuls cookbook – with a few minor tweaks! (And if you’re ever in Tucson, Lovin’ Spoonfuls is a MUST TRY restaurant! It’s Tucson’s oldest vegan restaurant, and I miss it. And my Tucson friends.)
- 1 16 oz. box of pasta
- 4 cups plain, unsweetened soy milk
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 4 tablespoons white balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 3/4 teaspoon ground white pepper
- 1/2 teaspoon turmeric
- 1/4 cup fresh basil leaves
- chopped basil leaves for garnish
- Cook pasta according to package directions.
- While the pasta is cooking, make the sauce. Put cashews, soy milk, nutritional yeast, garlic powder, salt, pepper, in a high speed blender, and blend at the highest speed until the mixture is smooth. Add the basil and pulse to chop.
- Drain the pasta and return it to the pot.
- Add the sauce to the pasta and stir everything together.
- Top with chopped basil and enjoy.
This recipe is fantastic as is, or you add a variety of vegetables to make it more nutritious. I’ve enjoyed a few combinations, including broccoli and Beyond Meat grilled strips; Kalamata olives and sundried tomatoes; roasted mushrooms and green peas; the possibilities are endless!