Cheesy Vegan Alfredo with Broccoli!

Erin uses cashews to make her alfredo sauce creamy. She also uses nutritional yeast, garlic powder, and surprisingly siracha for flavor. If the sauce is too thick you can use almond milk or another plant-based milk to thin it out and or a little plant-based butter. Erin puts all her ingredients in the food processor and then she blends it all until it’s smooth. She recommends soaking the cashews overnight but if you’re in a hurry hot water can speed up the soaking process. If the sauce is too grainy, keep blending it until it’s smooth. Erin sautés the pasta and tops it on a piece of her favorite sourdough toast. Then adds some steamed broccoli on the side, and voila lunch or dinner is served. Erin means it when she says quick and easy! Try making your own cheesy alfredo pasta at home with Erin’s recipe below!