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4.67 from 21 votes

White Bean Alfredo Pasta

A simple, tasty plant-based take on classic alfredo pasta using cashews and white beans.
Course: Main Course
Cuisine: American, kid-friendly
Keyword: alfredo, alfredo pasta, cashew alfredo sauce, pasta, plant-based alfredo, vegan alfredo, white bean alfredo

Ingredients

  • 3 Tbsp olive oil
  • 3 garlic cloves, sliced thinly
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 cup raw cashews, preferably soaked for 30 minutes
  • 1 15 oz can white beans, drained and rinsed
  • 2 tsp nutritional yeast
  • 1/2 cup reserved pasta water, or vegetable broth
  • 12 oz cooked small pasta, like elbows or shells
  • 1/2 small lemon, juiced

Instructions

  • Heat the olive oil in a small saucepan and add the garlic. Cook for 30 seconds, stirring the entire time, taking care not to burn. Remove and set aside.
  • Add the oregano, salt, cashews, white beans, nutritional yeast and cooked garlic with oil into a blender and pulse 10 times until just broken down. Add in 1/3 cup of the reserved pasta water and puree until creamy and smooth. If the sauce is too thick, add in more pasta water, a tablespoon at a time.
  • Add the bean sauce to the cooked pasta along with the lemon juice and toss to combine. Season to taste, adding more salt/pepper as desired. Thin as needed with reserved pasta water, this pasta will thicken as it sits!