Vegan Alfredo Sauce with Brown Rice Pasta and Spinach

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OMG, vegan Alfredo sauce. It’s funny I made this and I had never even tasted real Alfredo sauce before so I don’t even know what I’m comparing it to.

I made this a while back but I didn’t really get a chance to cook pasta with it, or when I did, it turned out all brown because of the whole wheat pasta, so this time, I made it with brown rice pasta (bought it from Trader Joe’s). OMG, it’s funny how much brown rice pasta taste like the real pasta. I don’t even taste any difference.

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I think this sauce turned out better than last time as I added a few extra stuff, like nutritional yeast. Yes, that is hard to find and I bought it on Amazon. I really like how nutritional yeast makes things taste “cheesy”. Just remember, cashew plus lemon juice plus nutritional yeast equals cheese.

I have to say, I don’t know about real Alfredo sauce but this one is pretty good tasting! It is super filling though, I don’t think I can even eat more than half a bowl before I got so full. The amount I made was actually enough for three people I think!

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Vegan Alfredo Sauce with Brown Rice Pasta and Spinach

Alfredo Sauce
1/2 cup cashews, pre-soaked
2 cloves garlic
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 cup almond milk
2 tablespoons nutritional yeast
1 tablespoon spelt flour
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon nutmeg

Pasta
1 packet 16oz brown rice penne
2 tablespoons water
1/2 cup rice water from boiling pasta
Dash of salt and pepper
1 cup baby spinach

Note: You can substitute the brown rice pasta if you can’t find it with any pasta of your choice.

Soak the cashew in warm water for about 15 minutes first. Then, add the cashew, garlic, olive oil, lemon juice, almond milk, nutritional yeast, spelt flour, oregano, garlic powder, onion powder and nutmeg into the blender and blend until it’s very creamy and smooth.

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Bring a saucepan of water to boil and add the penne pasta. Let it cook on high heat for about 10-15 minutes until the pasta is nice and soft, but still chewy. Meanwhile, spoon the Alfredo sauce and 2 tablespoons of water into the frying pan and bring it to a low simmer (4) for about 15 minutes while the pasta is cooking. Once the pasta is cooked, add it to the saucepan with 1/2 cup of water from boiling the pasta and a dash of salt and pepper to taste.

After simmering another minute or two, add the spinach and let it cook for a further 5-7 minutes until the spinach leaves are soft.

If you like a thinner sauce, add more water.

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Vegan Alfredo Sauce with Brown Rice Pasta and Spinach
Serves: 2
 

Ingredients
Alfredo Sauce
  • ½ cup cashews, pre-soaked
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ cup almond milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon spelt flour
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon nutmeg
Pasta
  • 1 packet 16oz brown rice penne
  • 2 tablespoons water
  • ½ cup rice water from boiling pasta
  • Dash of salt and pepper
  • 1 cup baby spinach

Instructions
  1. Soak the cashew in warm water for about 15 minutes first. Then, add the cashew, garlic, olive oil, lemon juice, almond milk, nutritional yeast, spelt flour, oregano, garlic powder, onion powder and nutmeg into the blender and blend until it’s very creamy and smooth.
  2. Bring a saucepan of water to boil and add the penne pasta. Let it cook on high heat for about 10-15 minutes until the pasta is nice and soft, but still chewy. Meanwhile, spoon the Alfredo sauce and 2 tablespoons of water into the frying pan and bring it to a low simmer (4) for about 15 minutes while the pasta is cooking. Once the pasta is cooked, add it to the saucepan with ½ cup of water from boiling the pasta and a dash of salt and pepper to taste.
  3. After simmering another minute or two, add the spinach and let it cook for a further 5-7 minutes until the spinach leaves are soft.
  4. If you like a thinner sauce, add more water.

 

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