Sidenote: You're going to see OSG on here a LOT because her blog is the whole reason I got hooked on food blogs and veganism. Check out her blog please, it is wonderful.
I have tried this recipe on some of the biggest, non-vegan pasta critics, and they all love this. I suppose that means you'll have to try it too. I would be lying if I said it had a strong resemblance to actual alfredo...but that doesn't make it any less delicious!
8 oz pasta of your choice, preferably whole wheat or brown rice (shells are definitely the most fun)
1/3 - 1/2 cup raw cashews
1 tsp minced garlic
3 tbs nutritional yeast (Can be found at Sunflower Markets or Whole Foods for sure)
3/4 cup + 2 tbs almond milk
1 tbs fresh lemon juice
2 tbs Earth Balance (or other non-dairy butter)
2 tsp low sodium soy sauce
2 tsp dijon mustard
1 tbs tahini (sesame seed paste)
1/2 tsp paprika
Pinch of nutmeg
1/4 tsp black pepper
Herbs or Veggies, if desired (I've enjoyed it with spinach, broccoli, and artichoke hearts)
Cook pasta according to package directions. Meanwhile, combine all other ingredients (minus veggies) in a blender until smooth.
Drain the pasta and add it back into the pot. NOTE: If you plan to have leftovers, store the extra cooked pasta separate from the sauce; the sauce does not reheat well.
Add desired amount of sauce to the pasta and refrigerate the rest. Add in any veggies or herbs and cook over medium heat, stirring occasionally, until veggies are cooked through (or pasta and sauce are heated thoroughly). Enjoy!
Nutrition Facts (Per serving, no added veggies): 373 calories, 14.5 g total fat, 3 g saturated fat, 0 mg cholesterol, 13.3 g protein, 375.4 mg sodium, 50.9 g carbohydrates, 4.3 g fiber, 3 g sugar, 44.8 mg calcium