Vegan Chickpea Alfredo

recipe image

  • Prep time
  • Cook time
    10 minutes
  • Serves
    6 to 8
Creator Notes

” that weeknight meal you’re frequently in the mood for? Right here’s it. A combination of cashews and almonds offers this alfredo a creaminess with a minute texture to drag off a demanding-cheese vibe. Chickpeas add a gracious chunk. I usually toss a couple of of the chickpeas with an arugula or spinach salad dressed with lemon juice and olive oil to win my greens in, too.” —Republished with permission from I Can Cook Vegan by Isa Chandra Moskowitz, printed by Abrams Books c 2019. —Food52

  • Take a look at Kitchen-Accredited


  • 1 pound

    (450 grams) fettuccine

  • 1/2 cup

    (60 grams) whole unroasted cashews

  • 1/2 cup

    (55 grams) slivered almonds

  • 2

    cloves garlic

  • 1 1/2 cups

    (300 ml) vegetable broth

  • 2 tablespoons

    mellow white miso

  • 1 tablespoon

    novel lemon juice

  • 1/2 teaspoon


  • 1/4 teaspoon

    (35 grams) nutritional yeast flakes

  • 1 1/2 cups

    (240 grams) cooked chickpeas, or 1 (15-ounce/430 g) can, drained and rinsed

  • 1/4 cup

    (13 grams) minced novel flat-leaf parsley

  • Freshly ground murky pepper

  1. Raise 6 quarts (5.7 L) of salted water to a boil in a clean pot. Boil the pasta in accordance with bundle instructions.
  2. Within the period in-between, in a excessive-proceed blender, mix the cashews, almonds, garlic, vegetable broth, miso, lemon juice, salt, and nutritional yeast. Mix until pretty peaceful, scraping down the perimeters with a rubber spatula on occasion to be definite that you just win all the pieces.
  3. When the pasta is ready, drain it in a colander and straight return it to the pot. Add the sauce, chickpeas, and parsley and toss to coat. Model for salt and seasoning. Abet with murky pepper over the head.

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