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Sun-dried Tomato White Wine Alfredo Pasta
 | via veggiechick.com #oilfree #vegan

Vegan Sun-Dried Tomato Alfredo Pasta

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Vegan Sun-dried Tomato Alfredo Pasta- this super creamy, hella easy (but looks fancy!) pasta dish can be made in just 25 minutes.


  • 16 ounces fettuccine noodles - gluten free noodles if desired
  • 1/2 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 2 1/2 cups unsweetened almond milk - divided
  • 1/2 cup packed dried sun-dried tomatoes  
  • 1/4 cup vegan butter
  • 3-4 garlic cloves - minced
  • 1/4 cup finely chopped shallot - 1 medium
  • 1/3 cup dry white wine - Chardonnay works great
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper - optional
  • chopped fresh parsley - for garnish


  • Cook fettuccine noodles according to package directions until al dente. Drain and rinse. Set aside.
  • Meanwhile, to a high-powered blender, add the raw cashews and nutritional yeast. Process for 30 seconds to 1 minute, until it's in a powder-like consistency. Next add 1 1/2 cups unsweetened almond milk, and sun-dried tomatoes. Starting on low speed, blend for a few seconds. Increase speed until sauce is blended and smooth. Sauce will be thick, *If sauce is TOO thick and blender won't spin, add a bit more almond milk in 2 tablespoons increments. Set aside.
  • In a large dutch pot over medium high heat, add the vegan butter, garlic and shallots. Cook, stirring occasionally, for about 3-4 minutes or until shallots are starting to soften. Add the remaining 1 cup almond milk, white wine, salt and pepper. Bring to a boil, reduce heat slightly and simmer for 6-8 minutes, stirring occasionally.
  • Next add the cashew cheese mix from the blender to the pot (I use a silicone spatula). Stir occasionally for 2-3 minutes until warm. Remove from heat.
  • Add the fresh lemon juice, cayenne pepper (if desired) and stir well.
  • *Add the pasta to the pot and stir until coated with sauce. Sprinkle with fresh parsley. Serve.
  • Keep this pasta in an airtight container in the fridge for 2-3 days.


Serving: 1cup | Calories: 391kcal | Carbohydrates: 51.5g | Protein: 18.1g | Fat: 13.2g | Sodium: 271mg | Sugar: 2.8g
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