Creamy Vegan Alfredo Pasta with Broccoli & Tomatoes

This creamy vegan Alfredo pasta is rich, satisfying, and completely dairy-free. The sauce is made from soaked cashews, garlic, lemon juice, and nutritional yeast for a cheesy, velvety finish.

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 300 kcal

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 Ingredients:

• 1 cup raw cashews (soaked for 4 hours)

• 1/2 cup water

• 2 tbsp nutritional yeast

• 2 cloves garlic

• Juice of 1/2 lemon

• Salt & pepper to taste

• 8 oz pasta of choice

• 1 cup steamed broccoli

• 1/2 cup cherry tomatoes, halved

• 1 tbsp olive oil

Instructions:

1. Blend cashews, water, garlic, yeast, and lemon juice until smooth.

2. Cook pasta according to package directions. Drain.

3. In a skillet, sauté broccoli and tomatoes in olive oil for 2–3 minutes.

4. Add cooked pasta and cashew sauce. Mix and heat through.

5. Serve hot, garnished with fresh herbs.

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