Vegan Walnut & Cashew Alfredo Pasta

Ingredients

• 12 oz Dry pasta (penne or fettuccine) (Choose gluten‑free if needed)
• 1 cup Raw cashews (Unsalted, raw; soak for 15 minutes)
• 1 cup Raw walnuts (Unsalted; toasted lightly in pan)
• 1 cup Broccoli stems (Trimmed and cut into ½‑inch cubes)
• 4 pieces Garlic cloves (Minced)
• 1 piece Jalapeño (Finely diced; optional for heat)
• 2 tbsp Vegan butter (Unsalted)
• 1 cup Coconut milk (full‑fat, canned) (Shake well before opening)
• 1 cup Vegetable stock (Low‑sodium; keep extra on hand for deglazing)
• 1 large Avocado (Diced; keep refrigerated until use)
• 2 tbsp Nutritional yeast (Adds cheesy flavor; optional)
• 1 tsp Salt
• ½ tsp Black pepper (Freshly ground)
• 1 tbsp Olive oil (For sautéing walnuts)
• 1 tsp Lemon juice (Optional brightening)

Instructions

1. Prep Ingredients

   Trim broccoli stems and cut into ½‑inch cubes. Mince garlic, dice jalapeño, and measure out all nuts and liquids.

   Time: PT10M

2. Soak Cashews

   Place cashews in a bowl, cover with hot water and let sit for 15 minutes. Drain before blending.

   Time: PT15M

3. Cook Pasta

   Bring a large pot of salted water to a rolling boil (212°F). Add pasta and cook al dente according to package, usually 10‑12 minutes. Reserve ½ cup pasta water, then drain.

   Time: PT12M

   Temperature: 212°F

4. Process Walnut Mixture

   In the food processor, combine walnuts, half the minced garlic, diced jalapeño, ½ tsp salt, and ¼ tsp pepper. Pulse until the mixture resembles coarse crumbs, not a paste.

   Time: PT5M

5. Sauté Walnut Crumble

   Heat skillet over medium heat, add olive oil, then the walnut crumb. Sauté 3‑4 minutes until fragrant. Deglaze with ¼ cup vegetable stock, scraping the browned bits.

   Time: PT5M

6. Blend Cashew Cream

   Drain soaked cashews and place in the processor with coconut milk, remaining vegetable stock, nutritional yeast, lemon juice (if using), and a pinch of salt. Blend until completely smooth.

   Time: PT5M

7. Make the Sauce

   In the same skillet, melt vegan butter over medium‑low heat. Pour in the cashew cream, stir, and bring to a gentle simmer for 5‑6 minutes, stirring frequently. Adjust thickness with reserved pasta water or extra stock as needed.

   Time: PT6M

8. Add Veggies & Avocado

   Stir the chopped broccoli stems into the sauce and cook 2 minutes until just tender. Remove pan from heat and fold in diced avocado; the cold avocado creates a pleasant contrast.

   Time: PT3M

9. Combine Pasta & Sauce

   Add the drained pasta to the skillet, toss to coat evenly. Warm through for 1‑2 minutes, adding a splash of reserved pasta water if needed for silkiness.

   Time: PT2M

10. Serve

    Plate the pasta, garnish with extra toasted walnut pieces, a sprinkle of nutritional yeast, and a grind of black pepper.

    Time: PT2M

Nutrition Facts

Calories

866

Protein

12g

Carbohydrates

38g

Fat

54g

Fiber

6g

Ingredient Substitutions

• Instead of Dry pasta (penne or fettuccine): Zucchini noodles, Gluten‑free pasta
• Instead of Raw cashews: Almonds (different flavor), Soy nuts
• Instead of Raw walnuts: Sunflower seeds
• Instead of Broccoli stems: Cauliflower stems
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Jalapeño: Red pepper flakes (¼ tsp)
• Instead of Vegan butter: Olive oil, Coconut oil
• Instead of Coconut milk (full‑fat, canned): Oat milk, Soy milk, Plain dairy‑free yogurt
• Instead of Vegetable stock: Water + bouillon cube
• Instead of Avocado: Silken tofu
• Instead of Nutritional yeast: Vegan parmesan
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Olive oil: Any neutral oil
• Instead of Lemon juice: Apple cider vinegar (½ tsp)

Equipment Needed

• Large pot
• Skillet or sauté pan (10‑inch)
• Food processor or high‑speed blender
• Chef's knife
• Cutting board
• Wooden spoon or silicone spatula
• Measuring cups & spoons
• Ladle (optional)
• Serving bowl (optional)

Critical Steps — Do Not Skip

• Processing walnut mixture to a coarse crumb, not a paste.
• Deglazing the walnut crumble with stock.
• Blending cashew cream until completely smooth.
• Simmering the sauce without boiling to prevent separation.
• Folding cold avocado into the hot sauce for texture contrast.

Chef Tips from the Video

• Toast walnuts and cashews lightly before processing for deeper, nuttier flavor.
• Add a pinch of smoked paprika to the sauce for subtle smokiness.
• Reserve a tablespoon of the walnut crumb for garnish to add crunch.
• If you like extra heat, keep the seeds of the jalapeño.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of plant milk or stock.

Freezer: Not recommended due to avocado texture; you may freeze pasta and sauce separately without avocado.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook pasta a day ahead, rinse with cold water, and store in the fridge.
• Prepare the walnut crumb and cashew cream ahead; keep cashew cream in a sealed container.
• Dice avocado just before serving to maintain its cool texture.