You’ll notice in many of my posts that I describe a particular recipe as being easy and quick. I am here for convenience when it comes to cooking, and it’s also an extra plus if I can accomplish this with minimal mess and dishes. Enter this vegan cajun alfredo recipe. Good food doesn’t have to be complicated and if you want something that seems like you put a lot of effort into it but secretly didn’t, this recipe is killer! It’s so easy and quick to put together.
This vegan cajun alfredo will get you all the convenience without compromising flavor!
This recipe was a household favorite before I decided to make a vegan version of it. Let me tell you it needed to be done because I CRAVED this pasta after going vegan.
The cashew alfredo sauce is to die for and reminds me so much of the original recipe. It’s silky smooth, creamy, and quite indulgent.
Even though this is a cajun recipe, the level of heat or spice can be altered based on what you can handle. All you have to do is alter the amount of cayenne. If you prefer less heat, I recommend ½ a tsp. If you prefer more heat you can add 2 tsp of cayenne, which will make the sauce very spicy!
If you are storing leftovers, I recommend storing the noodles and sauce separately. I’ve noticed when storing the pasta combined with the sauce, the noodles absorb a lot of the sauce, and when the leftovers are then reheated they are dry.
To avoid this issue when reheating leftovers I recommend spooning some leftover sauce into a pan and letting that warm up a bit. Then add the leftover noodles. This has been the best way to maintain the creaminess of the sauce.
If I’m feeling a little extra I will add vegan sausage to the recipe. A fantastic addition to this pasta is the Beyond Meat spicy Italian sausage.
Super Simple Vegan Cajun Alfredo Pasta
Ingredients
Vegan Alfredo Sauce
- 2 Cups Raw Cashews
- 1 Cup Water
- 1/2 Cup Almond Milk
- 2 Garlic Cloves
- 1 tbsp Lemon Juice
- 3/4 White Onion (diced)
- 1 Cup Jarred Sun Dried Tomato
- 1 Cup Vegan Parmesan Shreds
- Salt and Pepper to taste
Remaining Sauce Ingredients
- 1 Red Bell Pepper (diced)
- 1/3 Cup White Onion (diced)
- 1/4 Cup Water
- 1 tsp Ground Cayenne Pepper
- 8 oz Baby Bella Mushrooms (sliced)
- 1 tbsp Cajun Seasoning
- 1/4 Cup Vegan Butter
- Freshly Ground Black Pepper to Taste
- 1 Package Noodles of Choice (I used fettuccini noodles)
Instructions
- Soak cashews for for a minimum of 1 hour or overnight in boiling water.
- Combine all “Alfredo Sauce” ingredients into a high speed blender and blend until smooth and creamy.
- If sauce gets too thick add ¼ cup of almond milk at a time.
- Next, add Alfredo Sauce, “Remaining Sauce Ingredients”, and remaining vegan parmesan into a large pot and simmer for 1 hour.
- While the sauce simmers, Cook pasta of choice according to package instructions.
- When pasta is cooked add to a dish and ladle sauce over pasta.
Recipe adapted from The Recipe Link
