Vegan Garlic + Asparagus Penne Alfredo

Vegan Garlic + Asparagus Penne Alfredo

Hi friends!

Sometimes I wonder if these cashew cheese pasta dishes are as spot on as I think they are in regards to cheesiness. I know that my tastebuds have changed over the course of 3 years without cheese, but I honestly do think that these are so close. I like making these kinds of dishes for non-vegans just to see their reaction. So this one in particular, I feel like it’s one of those that I’ll need to make for a group of people to gauge their reaction. Because me… well, I think it’s literally heaven on earth.


You will need:

  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 10 stalks asparagus, cut into fourths
  • 2 cups penne (cooked according to package)
  • 1/3 cup raw cashews, soaked in hot water for about 10 min
  • 1/3 cup soy milk
  • 1/2 tsp Better Than Bouillion vegetable paste
  • 1/2 tsp nutritional yeast
  • Dash of paprika
  • Dash of pepper
  • Dash of salt
  • Dash onion powder
  • Red pepper flakes, optional heat for garnish

To make:

  • In a pan over medium heat, add olive oil, minced garlic, and asparagus. Cook until tender – add a bit of water now and then to avoid burning.
  • Cook pasta according to package.
  • In a blender, add soaked cashews, soy milk, vegetable paste, nutritional yeast, paprika, pepper, salt, and onion powder. Blend until smooth (not grittiness at all!)
  • Add cooked pasta to your pan of tender asparagus and add in cashew cheese. Mix well over low heat – toss for about 2-3 minutes (or until cheese thickens up).
  • Plate up and top with red pepper flakes.

I was a sucker for this kind of dish before I started eating vegan, so it makes me happy that I have an awesome alternative. It’s cheesy and much healthier than its dairy counterparts. The perfect comfort food. xx bianca