Vegan Shrimp Alfredo Pasta
Indulge in the creamy decadence of Vegan Shrimp Alfredo Pasta, a plant-based twist on the classic comfort food favorite. Featuring tender, perfectly seasoned vegan shrimp and rich cashew Alfredo sauce, this recipe is a dairy-free delight that's as satisfying as its traditional counterpart. The homemade sauce is crafted with raw cashews, nutritional yeast, and a splash of almond milk, delivering a velvety texture and a savory depth of flavor. Paired with al dente fettuccine and finished with a sprinkle of fresh parsley, this dish is both elegant and easy to prepare in under 40 minutes. Ideal for weeknight dinners or special occasions, this recipe proves that you can enjoy luxurious Alfredo pasta without any animal products.
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Recipe Information
Ingredients
- 8 ounces vegan shrimp
- 12 ounces fettuccine
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by soaking the raw cashews in hot water for at least 15 minutes, allowing them to soften.
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta cooks, prepare the Alfredo sauce. Drain the soaked cashews and add them to a high-speed blender along with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
Add the vegan shrimp to the skillet and cook for about 3-4 minutes, stirring occasionally, until they are heated through.
Pour the cashew Alfredo sauce into the skillet with the vegan shrimp, stirring to combine. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Garnish the pasta with fresh parsley and serve immediately. Enjoy your delicious Vegan Shrimp Alfredo Pasta!
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 11.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 596 mg | 46% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
