My tried and trusted vegan alfredo recipe! I’ve been making this dish for years and it has been loved by vegans & non-vegans all the same. This recipe is super versatile, you can add whatever veggies you like. I like to included roasted cherry tomatoes when I can or broccoli is another delicious addition. You can swap out the TVP for your favourite vegan chicken alternative or omit it altogether if you aren’t looking for extra protein. I hope you love the recipe as much as I do, thank you for your support!
Boil or soak 100g raw cashews
Boil or soak 100g of TVP with 2 chicken style bouillon cubes (can swap for vegan chicken substitute)
Small dice one small onion
Add 100g of boiled cashews, 1 cup of chicken/veg stock, 2tbsp minced garlic, 1 tsp salt, 1 tsp pepper, 1/2 tsp chilli flakes, 2 1/2 tbsp nutritional yeast to blender and blend for about 2 mins until completely smooth.
Boil 200g of pasta (I use a high protein gluten free pulse pasta)
Sweat onion in a pot, once translucent add 100g of sliced mushrooms and 1 tsp lemon pepper. Once browned add in drained TVP or chicken substitute and cook through.
Add in Alfredo sauce & cooked pasta. Stir to combine & serve with fresh basil & chilli flakes.