Vegan Sausage Alfredo
Enjoy a creamy Vegan Sausage Alfredo with homemade Alfredo sauce, savory vegan sausage, and fresh spinach. Perfect for a delicious plant-based meal.
Ingredients
Homemade Vegan Alfredo Sauce
- 2 cups chickenless broth (or vegetable broth)
- 1 large white onion, loosely chopped
- ½ cup raw unsalted cashews
- 1 tbsp lemon juice
- 5 cloves minced garlic
- 2-3 tbsp nutritional yeast
- 1 tbsp melted vegan butter (optional)
- salt and fresh ground black pepper to taste
Toppings
- chopped parsley to garnish
- vegan parmesan cheese
Pasta
- 400g dry pasta noodles of choice (or however much you like to cook for 4 servings)
- 4 vegan Italian sausages, sliced into rounds
- 3 large handful spinach, roughly chopped
- 1 tbsp extra virgin olive oil
Instructions
Alfredo Sauce
- Cover the cashews in boiling water and allow to soak for at least 10 minutes.
- In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
- Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated.
- Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
- Strain water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.
Sausage & Pasta
- Start cooking the pasta noodles al dente according to the package instructions.
- Next, cook your sausage rounds in a separate non-stick pan on medium heat with a little olive oil. Cook according to package instructions.
- Add the creamy alfredo sauce, and chopped spinach directly into the same pan as the cooked sausage.
- Cook on low-medium heat for 1-2 minutes or until the spinach has wilted.
- Mix in your cooked pasta noodles, top with fresh herbs, black pepper and vegan parmesan cheese if desired. Buon Appetito!
Notes
Chickenless Broth:
I have made this recipe both with "chickenless" vegan broth and with vegetable broth. It tastes amazing either way! Just don't use a beef-flavored broth as this will negatively affect the flavor.
Cashews:
Make sure to soak your cashews for at least 10 minutes in boiling water. This will make them easier to blend and will result in a creamy texture. If they aren't soaked, or if you don't have a high-powered blender, you may end up with a gritty or nutty texture.
Pasta Noodles:
Any pasta noodles will work for this recipe however my favourites are rigatoni or fettuccine. If you have the time, check out my homemade vegan noodles recipe. Homemade noodles give your dish a restaurant-style quality at home!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 350g | Calories: 525kcal | Carbohydrates: 70g | Protein: 25g | Fat: 25g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 650mg | Potassium: 650mg | Fiber: 6g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Let us know how it was!