Vegan Artichoke and Tomato Alfredo
Indulge in the creamy, plant-based perfection of Vegan Artichoke and Tomato Alfredo—a rich and flavorful twist on classic pasta night. This dairy-free dish features a velvety cashew Alfredo sauce infused with garlic, nutritional yeast, and a hint of zesty lemon. Tossed with tender artichoke hearts, sweet cherry tomatoes, and your favorite pasta, this recipe is a harmonious blend of savory and tangy flavors. Ready in just 40 minutes, it’s a weeknight-friendly meal that doesn’t skimp on indulgence. Finish it off with fresh basil and a sprinkle of black pepper for a gourmet touch. Perfect for vegans and non-vegans alike, this creamy Alfredo is sure to impress at any dinner table!
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Ingredients
- 1 cup (soaked in hot water for 20 minutes) Cashews
- 1.5 cups Unsweetened non-dairy milk (almond, soy, or oat)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium (finely diced) Shallot
- 1 can (14 ounces) Canned artichoke hearts (drained and quartered)
- 1.5 cups Cherry tomatoes (halved)
- 12 ounces (dry) Fettuccine or pasta of choice
- 0.25 cup Fresh basil leaves (chopped, for garnish)
- 0.5 teaspoons (or to taste) Black pepper
Directions
Step 1
Begin by soaking the cashews in hot water for 20 minutes. Drain and set aside.
Step 2
Cook the pasta according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Step 3
In a high-speed blender, combine the soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic cloves, and salt. Blend until smooth and creamy. Set aside.
Step 4
In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced shallot until translucent, about 2-3 minutes.
Step 5
Add the artichoke hearts and cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Step 6
Reduce the heat to low and pour the cashew Alfredo sauce into the skillet. Stir to coat the vegetables evenly. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Step 7
Add the cooked pasta to the skillet and toss to combine with the Alfredo sauce and vegetables. Allow the pasta to warm through, about 2 minutes.
Step 8
Serve immediately, garnished with chopped fresh basil leaves and a sprinkle of black pepper. Enjoy!
Nutrition Facts
| Serving size | (1602.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1917.5 |
| Total Fat 96.5g | 0% |
| Saturated Fat 17.0g | 0% |
| Polyunsaturated Fat 12.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3872.7mg | 0% |
| Total Carbohydrate 222.8g | 0% |
| Dietary Fiber 37.5g | 0% |
| Total Sugars 24.0g | |
| Protein 55.4g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 798.8mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 2566.1mg | 0% |
Source of Calories