Sunrabbit'S Vegan Pasta Alfredo Recipe

Name: Sunrabbit'S Vegan Pasta Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces whole wheat pasta; 1 small onion, peeled and cut into chunks; 2 cups red potatoes, peeled and cut into chunks; 4 -8 garlic cloves, peeled; 1 cup non-dairy milk substitute (almond or cashew is best); 1/2 cup raw cashews; 4 teaspoons sea salt; 2 -4 tablespoons nutritional yeast (optional); 2/3 cup coconut oil; 2 tablespoons lemon juice; 1 teaspoon black pepper, to taste

Servings: persons

16 ounces whole wheat pasta
1 small onion, peeled and cut into chunks
2 cups red potatoes, peeled and cut into chunks
4 -8 garlic cloves, peeled
1 cup non-dairy milk substitute (almond or cashew is best)
1/2 cup raw cashews
4 teaspoons sea salt
2 -4 tablespoons nutritional yeast (optional)
2/3 cup coconut oil
2 tablespoons lemon juice
1 teaspoon black pepper, to taste

1
Add onions, potatoes, whole garlic cloves and enough water to just cover them to a sauce pan and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
2
While the vegetables are simmering, cook the pasta. Drain pasta (do not rinse) and set aside with the lid on to keep pasta warm.
3
Place the non-dairy milk, cashews, salt, nutritional yeast, coconut oil, lemon juice and black pepper in the cup of your blender. Drain water from softened vegetables and add to blender; process until perfectly smooth (use Soup button if you have a Blendtec).
4
In a large bowl, toss the cooked pasta and blended alfredo sauce until completely coated. Serve immediately with steamed or roasted broccoli or asparagus.

1053

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces whole wheat pasta, 1 small onion, peeled and cut into chunks, 2 cups red potatoes, peeled and cut into chunks, 4 -8 garlic cloves, peeled, and more.

Yes, Sunrabbit'S Vegan Pasta Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunrabbit'S Vegan Pasta Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions