Vegan Cashew Alfredo Pasta with Garlic-Roasted Broccoli

Decadent, Creamy, and 100% Dairy-Free

This recipe proves that you don’t need cream or cheese to make a luscious, indulgent pasta dish. Cashews, when soaked and blended, create a silky, savory alfredo-style sauce that rivals the original in richness. Roasted garlic broccoli adds crunch and depth, making this not only comforting but also packed with plant-based nutrition. It’s ideal for dinner parties or cozy weeknights when you want something decadent but nourishing.

Ingredients (Serves 4)

For the Alfredo sauce:

• 1 cup raw organic cashews (soaked for at least 2 hours or boiled for 10 minutes)

• 1/2 cup unsweetened almond milk or oat milk

• 3 tablespoons nutritional yeast

• 2 tablespoons fresh lemon juice

• 2 garlic cloves

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon onion powder

• Optional: pinch of nutmeg for extra depth

For the broccoli:

• 1 large head of organic broccoli, chopped into florets

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

  

• Salt and pepper to taste

For the pasta:

• 10 oz whole wheat or gluten-free pasta of choice (fettuccine or linguine work best)

• Fresh parsley and red pepper flakes for garnish (optional)

Instructions

Begin by preparing the broccoli. Preheat the oven to 400°F (200°C). Toss the broccoli florets and garlic slices with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until crisp on the edges and golden brown.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, reserving about half a cup of pasta water.

While the pasta cooks, make the alfredo sauce. If you haven’t soaked the cashews overnight, simply boil them for 10 minutes to soften. Drain and place them in a high-speed blender with the almond milk, garlic, nutritional yeast, lemon juice, salt, pepper, onion powder, and nutmeg if using. Blend on high until smooth and creamy. Taste and adjust seasoning if needed.

Return the drained pasta to the pot over low heat. Pour in the cashew alfredo sauce and toss gently to coat. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.

Add the roasted broccoli and gently stir everything together. Serve warm, topped with chopped parsley and a sprinkle of red pepper flakes if desired.

This dish is rich without being heavy and will impress even the most devoted dairy lovers. It also stores well for 2–3 days in the fridge, making it a great make-ahead option for lunches or leftovers.