Best Vegan Tarragon Alfredo Sauce Recipes

Vegan Tarragon Alfredo Sauce image

Provided by Jo Zimny @EmilyJo

Categories Pasta

Number Of Ingredients 11

1 pound(s) fettucini or other long noodle pasta
1 cup(s) ground raw cashews
1 cup(s) non-dairy unsweetened milk
2/3 cup(s) vegan sour cream
1/2 cup(s) vegan cream cheese
1/2 cup(s) nutritional yeast
1 teaspoon(s) garlic powder
1/2 teaspoon(s) sea salt
- fresh ground pepper to taste
4-6 - sprigs of fresh tarragon, cut up small
4-8 large button mushrooms, medium chopped

Steps:

Get a large pot of water boiling for the Pasta.
Grind up your cashews until fine. In a blender add the cashews , milk, sour cream, cream cheese, nutritional yeast, garlic powder, salt, pepper and tarragon.
Process and put in a sauce pan. Cut up the mushrooms and saute in some oil with some more tarragon. Set aside.
Heat up the Tarragon Alfredo sauce on low. Cook your pasta according to the directions.
Put the pasta in a large bowl, pour some of the Alfredo sauce over it. Sprinkle with a little more fresh ground black pepper. Top with the mushrooms and sprinkle with a little tarragon for garnish.
Add some of your favourite hard cheese on top. Serve with garlic bread and a glass of white wine.
Enjoy

Vegan Alfredo image

Provided by Catherine McCord

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
1 pound vegan pasta, any pasta shape you love works
2 tablespoons olive oil
1 yellow onion, diced
1/2 cup raw cashews
4 cloves garlic, chopped
1 cup vegetable broth
3 tablespoons nutritional yeast
1 tablespoon white miso
Chopped fresh parsley, for sprinkling (optional)

Steps:

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, reserving 1/3 cup of the cooking water.
While the pasta cooks, heat a large saute pan over medium heat. Add the oil and onions and cook, stirring, until translucent, about 4 minutes. Add the cashews and garlic and cook, stirring, until they're just starting to color, about 4 minutes. Add the vegetable broth and bring just to a boil.
Transfer the mixture to a blender and add the nutritional yeast, miso and 1 teaspoon salt. Alternatively, keep the mixture in the saute pan; add the nutritional yeast, miso and 1 teaspoon salt and use an immersion blender. Blend until the sauce is thick, creamy and smooth.
Return the drained pasta to the pot and toss with the sauce. If the sauce is too thick, toss with the reserved cooking water to thin the sauce.
Sprinkle with chopped parsley, if desired.

Vegan Alfredo Sauce image

Provided by Food Network Kitchen

Time 8h20m

Yield about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)

Number Of Ingredients 10

1 cup raw cashews
2 tablespoons olive oil
1 large yellow onion, diced (about 2 cups)
4 cloves garlic, minced
3/4 cup vegetable broth
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Steps:

Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
Drain the cashews and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

Vegan Fettuccine Alfredo image

Provided by Gena Hamshaw

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/2 teaspoon kosher salt, plus more as needed
12 ounces fettuccine, linguine or another pasta of choice (most dry pastas are vegan, but check the ingredient label to be sure)
1 tablespoon olive oil or vegan butter
2 garlic cloves, thinly sliced
8 ounces vegan cream cheese
2 tablespoons nutritional yeast
2 teaspoons lemon juice, plus more as needed
1/8 teaspoon ground nutmeg
Black pepper, to taste
Vegan Parmesan (optional)
1/4 cup nutritional yeast
1/4 cup cashews, pine nuts or shelled hemp seeds
Pinch of fine sea salt

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
While the pasta boils, heat the oil or butter in a small skillet over medium. Add the garlic and cook for 1 minute, stirring often. Using a slotted spoon, transfer the cooked garlic to a blender (discard the oil). Add the cream cheese, nutritional yeast, lemon juice, nutmeg, 3/4 cup water and 1/2 teaspoon salt, and blend the ingredients into a creamy sauce. Season to taste with black pepper and salt, then add more lemon juice, if desired.
To prepare the optional topping, add all ingredients to a food processor and pulse until the mixture is finely ground.
When the pasta is ready, drain it and return it to the pot over low heat. Stir in the sauce and heat the pasta until well coated and warmed through. Serve immediately, and sprinkle with vegan Parmesan or the topping, if desired.