Easy vegan alfredo pasta

Step 1

Fill a medium-size pot with water and cook the pasta according to its packet directions. Skip this step if you are using zoodles.

Step 2

In a large frypan over high heat, add the onion and oil. Saute for 3 minutes or until slightly softened. Add the garlic and saute for 1 minute or until fragrant. Add the sauteed onion and garlic to a high-powered blender.

Step 3

Drain the cashews and add them to the blender with the milk, nutritional yeast, salt and cheese if using. Blend until the mixture is as smooth as possible.

Step 4

If you're using any of the optional add ins: In the large frypan, saute the mushrooms in a dash of oil until golden brown. Add the spinach and saute for 1 minute or until wilted.

Step 5

Add the creamy sauce to the frypan and heat through. If you used cheese, make sure it has completely melted. Add the pasta and mix until well combined.

Step 6

Divide the pasta between 4 plates and enjoy! The pre-prepared pasta can be stored separately from the sauce in an airtight container in the fridge for up to 3 days.