This Vegan Alfredo Sauce is super flavorful. It’s not quite the same flavor as your butter, heavy cream, and parmesan sauce, but it is definitely just as thick and creamy. The combination of the Vegan Alfredo with the Edamame pasta is so delicious.
This Edamame and Mung Bean Pasta is so delicious. It’s one of the most interesting gluten-free pastas that I’ve had. It has almost an elasticity to it that I haven’t found in rice or quinoa pastas. It is even great a few days later when reheated! You can buy it at some local health-food stores, as well as Wegman’s and Whole Foods. You can even order it right from Amazon.
Start by soaking the nuts. For some purposes, nuts need to be soaked for a long time, even overnight. For this recipe, I covered them with boiling water for about 15 minutes, and they were good to go. Soaking for longer can never hurt, though.
A very important step after soaking, is to make sure you drain, then rinse the nuts very well. If you feel them, they are a bit softer than before. If you eat one, it has sort of lost its crunch, which is exactly what we want for our sauce.
While you are waiting for your nuts to soak, you can get two other things going: Put the water on to boil for the pasta and cook the onions and garlic.
Don’t forget to remove the thyme stems before blending!
It should look something like this when most of the vegetable stock is absorbed.
By now, your water should be boiling, so throw in the pasta.
When there are about 3-4 minutes left, toss in the broccoli.
While the pasta and broccoli are cooking, blend up the sauce.
A good amount of sauce is made with this recipe. It will definitely be enough for the 1 pound bag of pasta. You should even have a little left over. You can save it in the fridge and reheat later to put over more pasta or some veggies! If you are cooking for a larger group of people, or are just really hungry, you could probably cook two bags of pasta and it might be just enough sauce.
Vegan Alfredo with Edamame Fettuccini
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
- 1 cup of cashews, soaked
- ½ cup of macadamia nuts, soaked
- 1 cup vegetable broth
- ½ cup onion, chopped
- 3 sprigs of thyme
- 2 cloves of garlic, chopped
- 1 cup unsweetened almond milk
- 2 Tbsp. lemon juice
- ¼ cup nutritional yeast
- ½ tsp. sea salt
- ½ tsp. freshly crushed black pepper
- Edamame and mung bean pasta
- Large head of broccoli
- fresh parsley, chopped
- Start by soaking the nuts. Place in a bowl and cover with boiling water. Let soak for at least 15 minutes. You can leave them in longer if you have time. Drain and rinse well.
- Put the water on for the pasta while you cook the onions and garlic.
- Heat one cup of vegetable broth over medium to high heat. Add in onion and sprigs of thyme. Cook for about 5 minutes, until onions are softened. If the onions are cooking too quickly, add a bit more broth or turn the heat down. Next, add in chopped garlic and cook another 2 minutes. All of the broth should be evaporated. Remove the sprigs of thyme and discard prior to adding cooked mixture to blender.
- By now the water should be boiling and you can cook your pasta while you are making the sauce. Cook according to directions on package. Throw the broccoli in when there is about 3-4 minutes left for the pasta to cook.
- Using a blender (I used the nutribullet), add the cooked onion and garlic as well as the cashews, macadamia nuts, almond milk, lemon juice, nutritional yeast, sea salt, and pepper,
- In a large bowl add the pasta and some of the sauce. Use tongs to mix together. Top with some freshly cracked sea salt and pepper before serving. You will have some sauce left over. It can be stored in an airtight container in the fridge for several days.