Healthy Vegan Chickpea Alfredo- Ready in 20 minutes!
This Vegan Chickpea Alfredo will be your favourite weekday meal. From start to finish this beautiful dish can be on your table in 20 minutes! A mix of cashews and almonds give this Vegan Chickpea Alfredo sauce an indulgent tasting creaminess that you associate with the typical Italian version. No one will guess it’s plant-based and nutritious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Pasta
- Method: Blend and Saute
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 450g spaghetti or your favourite pasta
- 1/2 cup whole unroasted cashews
- 1/2 cup raw almonds
- 3–4 cloves of garlic (depends on taste)
- 1 1/4 cup vegetable stock or water
- 3 tbsp white miso paste
- 1 tbsp fresh lemon juice
- 1/4 cup nutritional yeast
- 1 1/2 cups or 1 430g can of cooked chickpeas, drained and rinsed.*see note
- 1/3 cup diced red pepper
- 1/4 cup minced fresh parsley
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
- Soak almonds and cashews in boiling water for 10mins
- Bring 5L of salted water to a boil in a large pot. Boil pasta according to package directions.
- Meanwhile, in a high-speed blender combine cashews, almonds, garlic, vegetable stock, miso paste, lemon juice, nutritional yeast, salt and pepper.
- Blend until smooth, scraping down the sides with a rubber spatula as needed.
- Add chickpeas and red pepper to a non-stick sauté pan over medium/low heat. Cook until heated (2-3 mins).
- Add alfredo sauce to pan and cook until heated (about 2-3mins).
- When pasta is ready, drain in a colander. Combine sauce and pasta. Stir until coated. Taste for salt and seasoning.
- Sprinkle with parsley and black pepper.
Find it online: https://susancooksvegan.com/vegan-chickpea-alfredo/