This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with a creamy, flavorful Alfredo sauce made from cauliflower and cashews; and tossed with delicious broccoli. Completely dairy-free and vegan. Made in just 25 minutes!
Alfredo is one of my favorite pasta sauces! I’m absolutely obsessed!
I especially love the Shrimp Alfredo from Red Lobster! And let’s not get started on those Cheddar Bay Biscuits. Oh boy, oh boy. I can’t even contain myself. Haha.
However, since I’ve been minimizing my dairy intake for the past year, I haven’t been able to indulge in fettuccine Alfredo until now.
Now, you might assume that you wouldn’t get the same fulfillment out of this dish, but trust me—-you do!
It’s so GOOD!
It’s Vegan + Plant-based
Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a blender?)
Enough cheesy flavor without the cheese!
Full of flavor + so creamy! (The best reason!)
Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!
If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’ve shared many vegan recipes on this blog.
Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.
To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.
Secondly, my best advice for anyone is EXPERIMENT, EXPERIMENT, EXPERIMENT!
And yes, I had to type that in capital letters. Haha. Seriously, it’s so important to try different ingredients and even different ways to make your favorite ones.
When it comes to vegan dishes, people often get overwhelmed with the idea of creating something tasty that doesn’t make them feel like they are missing out.
Truth is—-vegan dishes aren’t entirely hard to make. You just need to remain calm and let your creative juices flow.
Of course, if you do find yourself stuck, then I’m here to help with my Vegan Archives section of the blog.
This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination.
When it comes to this Baked Vegan Buffalo Mac + Cheese recipe, it is by far more than a fork full of goodness! Super creamy, light, a crunchy crust, and loaded with flavor, this ‘Mac + Cheese” is made from gluten-free macaroni, savory seasonings, a bit of buffalo sauce, and cashews (the cream sauce). Completely vegan and gluten-free and perfect for your Thanksgiving menu.
This Cranberry Jerk Meatballs + Herbed Mashed Potatoes recipe is the epitome of comfort food in a bowl. Homemade meatballs are slowly cooked (in a slow cooker) in a savory sauce made from cranberries jerk seasoning, and maple syrup. The perfect dish for any time of the day. All vegan ingredients.
This Vegan Lentil Wellington is truly something amazing! Wrapped in a nice herb-infused, flaky crust, and stuffed with a meaty filling, this Holiday main dish is one for the crowd.
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.
This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!
When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
Now let’s dig right into this recipe, shall we?
To begin, cook pasta according to packaging (adding 1 Tbsp Extra Virgin Olive Oil to water). **NOTE: Pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).**
Meanwhile, in a medium pot, add the cauliflower and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer until cauliflower has softened, about 10 minutes. Remove from heat.
Next, carefully add the cooked cauliflower (along with any little stock that might be included) into a high-powered blender. Add in the soaked cashews, garlic, sea salt, black pepper, smoked paprika, nutritional yeast, Almond milk, and lemon juice, blending until smooth and creamy.
In a medium pot, bring water to a boil and add in chopped broccoli heads. Allow broccoli to cook for 3-4 minutes (al dente) before draining them and adding them directly in iced cold water (to further stop the cooking process).
Add pasta and Alfredo sauce together in a skillet on low heat and stir until well combined.
Lastly, toss in cooked broccoli and gently mix again until well incorporated. Sprinkle with red pepper flakes, if desired. Remove from heat.
Serve your pasta in prepared dishes and lightly sprinkle with additional nutritional yeast (or vegan parmesan cheese), if desired.
If you choose to make this Easy Vegan Broccoli Alfredo Pasta recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Easy Vegan Broccoli Alfredo Pasta.