Vegan Garlic ‘Alfredo e Pepe’
Experience the best of both worlds with this twist on Alfredo and Cacio e Pepe. Featuring raw cashews, oat milk, peas, and freshly ground pepper, this comforting delight is a budget-friendly masterpiece that delivers a rich and satisfying taste.
Recipe Type: Main | Serves: 6
Ingredients
Pasta: 2 cups (I used elbow pasta which is smaller, so if you’re using a bigger pasta like fusilli, then adjust your quantity to slightly more!)
Raw Cashews: 1/2 cup
Water: 2 cups
Onion: 1 medium, thinly sliced
Chickpeas: 1/2 cup
Oat Milk: 2 cups
Garlic: 3 cloves
Peas: 1/2 cup
Ground Pepper: 1 tbsp + more for serving
Nutritional Yeast: 2 tbsp
Apple Cider Vinegar: 1 tsp
Olive Oil: 1 tsp + 1 tsp
Dried Basil: 1/4 tsp
Dried Oregano: 1/4 tsp
Dried Parsley: 1/4 tsp
Salt: to taste
Instructions
Soak your cashews in water for at least 8 hours, or overnight. If in a pinch for time, see below for a quick soak method!
In a small baking dish, add 1 tsp of olive oil, chickpeas, basil, oregano, parsley, and salt. Stir until combined. Place in the oven at 350 for about 15-20 minutes, or until chickpeas are crispy.
In a blender, combine your soaked cashews and soaking water, garlic, oat milk, nutritional yeast, and apple cider vinegar. Blend until smooth and creamy.
In a pan, heat the remaining olive oil on medium heat. Add in your onion, and saute until translucent.
Pour in your creamy cashew sauce and add in your ground pepper. Stir and bring to a light simmer.
In the meantime, boil a pot of water, then cook your pasta until al dente.
Once your sauce has thickened, add in your peas, followed by your cooked pasta. Stir until evenly coated.
Serve with more freshly ground pepper and top with your roasted chickpeas. Enjoy!
If you forgot to soak your cashews ahead of time, use this quick soak method: place your cashews in boiling water and let sit for at least 15 minutes. For a cheesier flavour, add in more nutritional yeast!Total cost for this meal: $9.01, you can find a full price breakdown here.