Vegan Broccoli Alfredo
by Karissa's Vegan Kitchen
Creamy vegan alfredo served with roasted, cajun-spiced broccoli.
Servings: 4
Calories: 378kcal
Ingredients
- pasta of choice cooked
Alfredo Sauce
- 1½ cup cashews soaked and drained
- 2 cups unsweetened non-dairy milk
- 2 tablespoons corn starch
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon onion powder
- pepper to taste
Roasted Broccoli
- 3 cups broccoli florets
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne
- ⅛ teaspoon thyme
- pinch of red pepper flakes
- pinch of black pepper
- 2 tablespoons water or 2 teaspoons oil
Instructions
Alfredo Sauce
- First, the cashews need to be softened. See this article on how to soak cashews. My go-to method is to add the cashews and enough water to cover them to a microwave-safe bowl. Microwave for 2 minutes, then let them sit in the water for 20 minutes. Drain.
- Blend all alfredo ingredients, including the drained cashews, until super smooth.
- Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.
Roasted Broccoli
- Preheat oven to 400℉ and line a baking sheet with parchment paper.
- Toss all ingredients together in a bowl until the broccoli is well coated.
- Spread broccoli out onto the baking sheet and roast for 15 minutes or until broccoli is tender.
- Toss alfredo sauce with broccoli and pasta of choice and serve!
Notes
Nutrition facts do not include pasta.
Nutrition
Calories: 378kcal | Carbohydrates: 30g | Protein: 16g | Fat: 24g