Go Back
+ servings
Easy Vegan Broccoli Alfredo Pasta
Print Pin
5 from 6 votes

Easy Vegan Broccoli Alfredo Pasta

This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal for Meatless Monday. This creamy dairy-free Alfredo sauce is made from cauliflower and cashews. Toss in crisp-tender broccoli for a well-rounded dinner in just about 30 minutes!
Course Main Course
Keyword alfredo, broccoli, cashews, cauliflower, classic, dairy-free, digestion, dinner, easy, food, healthy, homemade, indulge, lunch, pasta, plant-based, recipe, savory, vegan, veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (16 oz.) package Pappardelle pasta  (You can substitute w/ your own fave pasta!; See Notes for GF option.)
  • 1 Tbsp Extra virgin olive oil  (I use California Ranch Farms)
  • 1 medium broccoli head, chopped into florets

Vegan Alfredo Sauce:

  • 1 medium cauliflower head, chopped into florets
  • 1/2 cup cashews,  soaked overnight (See Notes!)
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2-3 Tbsps nutritional yeast (I use Bragg's)
  • 1 Tbsp juice of a lemon
  • 1 1/2 cups organic vegetable stock, low-sodium (I use Pacific Foods)
  • 1 1/2 cups Almond milk, unsweetened  (I use Califia Farms; You can use your fave plant-based milk)

Optional Toppings:

  • 1 Tbsp red pepper flakes
  • 1 Tbsp nutritional yeast


  • 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.
  • Bon Appetit!


  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Re-heat when ready to serve.
  • SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
  • GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta. 
  • PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated.Otherwise, other pastas such as Penne, Rigatoni, etc. are perfect.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based milk is Almond milk from Califia Farms. However, you can always use your fave or one of the following: coconut milk, oat milk (froths/foams VERY WELL), flax milk, etc.