Vegan Alfredo Pasta With Crispy Chickpeas
If you're after the creamiest, coziest vegan Alfredo of your life (I mean, who isn't?), this chickpea Alfredo is it! We’re talking velvety-smooth cashew sauce that hugs every fettuccine strand, topped with crispy, savory chickpeas. This healthier take leaves you feeling totally satisfied—without the food coma!
Servings: 4 servings
Ingredients
Vegan Alfredo
- 1 ½ cups raw unsalted cashews 200 g
- 1 ½ cups unflavored almond milk may need more, 350 mL
- ¼ cup nutritional yeast
- 3 cloves garlic minced
- 1 Tbsp white vinegar 15 mL
- ¼ tsp each salt and pepper
Chickpea Pasta
- 1 15-oz can chickpeas drained, 425 g
- 1 Tbsp olive oil 15 mL
- 1 Tbsp nutritional yeast
- ½ tsp each salt, garlic powder, onion powder
- 1 lb fettuccine pasta 450 g
- To serve: vegan parmesan cheese
Instructions
- Soak Cashews: Cover cashews in hot water and let them soak for at least 15 minutes (longer if your blender isn't strong).
- Alfredo: Drain cashews and add them to a blender, along with all other Vegan Alfredo ingredients.This sauce thickens as it sits, so you may need to add more almond milk in a few minutes before serving to make it nice and pourable.
- Cook Chickpeas: Pat dry chickpeas and toss them together with the oil. Cook until crispy.Air Fryer - 400°F (204°C) for 8 to 10 minutes. Oven - 400°F (204°C) for 15 to 20 minutes. As soon as chickpeas are finished cooking and while they're still hot, toss them in a bowl together with nutritional yeast and seasonings.
- Pasta: Cook fettuccine in a pot of salted water. When ready to serve, toss pasta with the Vegan Alfredo Sauce and top with crispy chickpeas and grated parmesan.(Don't combine everything until you're ready to eat, as the sauce will absorb into the pasta if combined too early.)
Video
Notes
For a nut-free Alfredo, use the same measurement of raw sunflower seeds or silken tofu.
