Have you ever met a person who didn’t like alfredo pasta? This one is more irresistible with cashew nuts, and herbs! Plus, it’s dairy-free…yes, a dairy-free Alfredo sauce! We created this recipe to celebrate #WorldPlantMilkDay, and it’s a winner. The best vegan Alfredo sauce is made rich and creamy with cashew nuts, Almond Breeze Almond Milk, Tahini and some secret veggies! The nutritional yeast gives this pasta that cheesy flavour.
This recipe is perfectly indulgent, any day of the week. The sauce is tossed through an al dente linguine
Here are some key tips for cooking perfect pasta:
Big Pot, Big Water: Use a large pot with plenty of water to allow the pasta room to move freely and cook evenly.
Salted Water is a Must: Generously salt your water before adding the pasta. This seasons the pasta as it cooks, adding flavor to every bite.
Boil First, Pasta Second: Wait for the water to reach a rolling boil before adding the pasta. Cold water takes longer to come back to a boil after adding pasta, affecting cooking time.
Stir Occasionally: Give your pasta a good stir right after adding it to the pot, then occasionally throughout cooking. This prevents sticking and ensures even cooking.
Save that Pasta Water!: Reserve a cup or so of the starchy pasta water before draining. This flavourful water can be added to your sauce to help it cling to the pasta for a delicious result.
Skip the Oil: Don’t add oil to your pasta water. It can prevent the sauce from sticking to the noodles. Instead, add a drizzle of olive oil to your cooked pasta if you’re not tossing it in sauce right away.
Sauce Last: Drain your pasta and add it directly to your waiting sauce. Don’t rinse the pasta unless you’re using it for a pasta salad, as rinsing removes the starch that helps the sauce adhere.
By following these tips, you can transform your pasta dishes from bland to restaurant-worthy!
