Gluten Free + Vegan Alfredo Pasta

TIME: 15 minutes

Makes: 4 serves

GLUTEN-FREE | VEGAN | DAIRY FREE | REFINED SUGAR-FREE

 

This creamy garlic alfredo sauce only takes a minute to whip up and is perfect when served with our gluten-free fusilli from Otway Pasta Co.
The secret cheesy flavour is nutritional yeast, sometimes called “nooch”, it’s a vegan alternative to cheese flavour. The cashews give this sauce the creaminess you expect with alfredo.

You can easily make this sauce recipe while your pasta is cooking and have it on the table in under 15 minutes!

Image by Jo Cooks

 Ingredients:

  • 4 TBSP nutritional yeast

  • 100 grams raw cashews (see note below)

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 100 - 150ml plant-based milk or water

  • Pinch of salt and pepper

  • Gluten-free pasta

  • Basil to serve

    * * Note. To get extra creaminess into your dish soak the cashews for 5-10 minutes in boiling water and then drain.

Creating the Magic:

Image by Jo Cooks

  1. Get your pasta cooking in some boiling salted water.

  2. Gather all of the sauce ingredients and put them in your blender. Start with 100 ml of liquid (water or plant-based milk) and add more if your sauce seems too thick.

  3. Mix the sauce through your pasta and serve with fresh basil.

Enjoy!

Other options: In the final minutes of cooking your pasta add some spinach to the saucepan. Cook and drain, then stir through the pasta sauce. Add some semi-dried tomatoes for an extra veggie boost.

Dinner, Gluten-Free, Lunch, VeganUnpackaged