Quick and Easy Tofu Cashew Alfredo Recipe

Craving a creamy vegan pasta but didn't plan ahead? No worries! This Quick Tofu Cashew Alfredo Recipe is your go-to solution for a delicious, high-protein, and satisfying meal that doesn't require any soaking of cashews or hours-ahead preparation. With a base of soft tofu, raw cashews, lemon, miso, and garlic, this alfredo sauce comes together effortlessly while your favorite pasta cooks. 

Ingredients:

- One package pasta (approximately 375g)

- 1 Tbsp olive oil

- 2 onions

- 1 head of chopped garlic (save 3 cloves to blend into the sauce)

- 2 Tbsp Italian herbs

- Greens of choice (I love this pasta with chopped kale or steamed broccoli)

For the Alfredo Sauce:

- 1 small (or half a large pack) soft tofu (approximately 450g)

- 1/2 cup raw cashews (no soaking required)

- 3/4 cup cashew milk

- 3 cloves of garlic

- 2 Tbsp miso

- 1 lemon (juiced)

- 3 Tbsp nutritional yeast

Instructions:

1. Cook Your Pasta:

Prepare your pasta according to the package instructions. This sauce is perfect for one package, approximately 375g.

2. Caramelize Onions and Spices:

   - In a pan, heat 1 Tbsp of olive oil.

   - Add 2 finely chopped onions, 1 head of chopped garlic (save 3 cloves for the sauce), 2 Tbsp of Italian herbs and a pinch of salt.

   - Sauté until the onions are caramelized and golden brown.

3. Prepare the Alfredo Sauce:

In a blender, combine the following ingredients:

     - 1 small pack of soft tofu (or half of a large pack, approximately 450g)

     - 1/2 cup raw cashews

     - 3/4 cup cashew milk

     - 3 cloves of garlic

     - 2 Tbsp miso

     - Juice of 1 lemon

     - 3 Tbsp nutritional yeast

 Blend until smooth and creamy.

4. Combine and Serve:

Mix the freshly cooked pasta with the creamy alfredo sauce.

Add the caramelized onions and garlic from the pan for an extra flavor punch.

Toss in your favorite greenery.

Season with salt, pepper, and red chili flakes as desired.

Enjoy!

If you have any leftovers they will keep in the fridge for a couple days. The water may separate out from the sauce and look a little funny, but once reheated it combines again and is still delicious.

Happy pasta making, and let me know if there's any other pasta recipes you’d like to see!