Cheesy Vegan Alfredo With Peas And Kale Recipe Made Easy

If you’ve ever craved a rich, creamy pasta dish but wanted to skip the dairy, this Cheesy Vegan Alfredo with Peas and Kale is exactly what you need. This recipe brings together the comforting, indulgent flavors of classic Alfredo sauce, but with a plant-based twist that’s both nourishing and delicious.

The sauce gets its signature creaminess from cashews and nutritional yeast, creating a luscious texture that coats every strand of your favorite pasta. Toss in vibrant green peas and tender kale for a pop of color, freshness, and nutrition that makes this dish satisfying and well-rounded.

Whether you’re vegan, lactose-intolerant, or simply looking to add more wholesome meals to your week, this recipe offers a perfect balance of flavor and health. Ready in under 30 minutes, it’s an ideal weeknight dinner that feels special without any fuss.

Plus, it’s customizable and pairs wonderfully with a variety of sides. Let’s dive into how you can whip up this delightful vegan Alfredo that will have everyone asking for seconds!

Why You’ll Love This Recipe

This vegan Alfredo is a game-changer for plant-based cooking enthusiasts and anyone looking to enjoy a creamy pasta sauce without dairy. The cashew base creates a velvety sauce that rivals traditional Alfredo, while nutritional yeast adds that irresistible cheesy flavor.

The addition of peas and kale not only boosts nutrition but also adds delightful textures and vibrant color.

It’s incredibly simple to make, requiring just a blender and a few staple ingredients. Plus, it’s versatile — you can swap the kale for spinach or add mushrooms for extra umami.

This recipe is naturally gluten-free if you opt for gluten-free pasta, making it suitable for many dietary needs. It’s comfort food, reimagined to be wholesome and nourishing without compromising on taste.

Ingredients

• 1 cup raw cashews (soaked in hot water for 15 minutes)
• 2 cups unsweetened almond milk (or any plant-based milk)
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional but recommended)
• 8 oz pasta (fettuccine or your choice)
• 1 cup fresh or frozen peas
• 2 cups chopped kale, stems removed

Equipment

• High-speed blender
• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Measuring cups and spoons
• Colander
• Wooden spoon or spatula

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with hot water. Let them soak for at least 15 minutes to soften, then drain.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
3. Sauté the garlic and kale: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the chopped kale and cook until wilted, about 3-4 minutes. Remove from heat.
4. Make the Alfredo sauce: In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, salt, pepper, and nutmeg. Blend on high until completely smooth and creamy, about 1-2 minutes.
5. Combine sauce and vegetables: Pour the cashew sauce into the skillet with the sautéed kale and garlic. Add the peas and stir to combine. Heat gently over medium-low heat for 3-4 minutes, allowing the sauce to thicken slightly.
6. Toss with pasta: Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, stir in reserved pasta water a little at a time to loosen the sauce to your desired consistency.
7. Adjust seasoning and serve: Taste the pasta and adjust salt, pepper, or lemon juice as needed. Serve warm, garnished with extra nutritional yeast or fresh parsley if desired.

Tips & Variations

Tip: Soaking cashews is key for a smooth sauce. If you forget, you can soak them in boiling water while the pasta cooks to save time.

Variation: Swap kale for spinach or add sautéed mushrooms for a richer umami flavor. You can also mix in sun-dried tomatoes for a tangy twist.

Gluten-free: Simply use gluten-free pasta to make this dish suitable for gluten sensitivities.

Bonus: For extra “cheesiness,” sprinkle some vegan Parmesan or more nutritional yeast on top before serving.

Nutrition Facts

Serving Suggestions

This Cheesy Vegan Alfredo pairs beautifully with a crisp green salad or toasted garlic bread for a complete meal. For a heartier option, serve alongside roasted vegetables such as Brussels sprouts or butternut squash.

If you want to add some protein, consider topping with pan-fried tofu cubes or chickpeas seasoned with smoked paprika. For a light finish, a squeeze of fresh lemon over the top brightens the dish perfectly.

Need more plant-based inspiration? Check out our Thelma Sanders Squash Recipe for a comforting side, or try the rich flavors of the Pesto Recipe Marcella Hazan to mix up your pasta nights.

Conclusion

This Cheesy Vegan Alfredo with Peas and Kale is a fantastic way to enjoy a creamy, comforting pasta dish without dairy. The cashew-based sauce delivers a rich texture and cheesy flavor that will satisfy your cravings, while the peas and kale add freshness and nutrients.

Easy to prepare and adaptable to your preferences, it’s a perfect recipe for busy weeknights or casual dinners with friends and family.

By embracing wholesome ingredients and simple techniques, this recipe proves that vegan cooking can be indulgent and nourishing at the same time. Don’t forget to explore other delicious recipes like the Pickled Cherry Pepper Recipe to complement your meals with exciting flavors.

Happy cooking and enjoy every bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheesy Vegan Alfredo with Peas and Kale”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and flavorful vegan Alfredo sauce made with cashews and nutritional yeast, tossed with tender kale and sweet peas. This comforting dish is perfect for a quick and healthy weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)”, “2 cups unsweetened almond milk”, “3 tablespoons nutritional yeast”, “2 tablespoons olive oil”, “3 cloves garlic, minced”, “1 tablespoon lemon juice”, “1 teaspoon onion powder”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “3 cups chopped kale, stems removed”, “1 cup frozen peas”, “8 ounces fettuccine or pasta of choice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook pasta according to package instructions; drain and set aside.”}, {“@type”: “HowToStep”, “text”: “In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, salt, and pepper; blend until smooth.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large skillet over medium heat and saut\u00e9 garlic until fragrant, about 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add chopped kale and cook until wilted, about 4 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in frozen peas and cook for another 2 minutes until heated through.”}, {“@type”: “HowToStep”, “text”: “Pour the cashew Alfredo sauce into the skillet and simmer for 3-5 minutes, stirring frequently until thickened.”}, {“@type”: “HowToStep”, “text”: “Add cooked pasta to the sauce and toss to coat evenly.”}, {“@type”: “HowToStep”, “text”: “Serve immediately, garnished with extra nutritional yeast or fresh herbs if desired.”}], “nutrition”: {“calories”: “420”, “proteinContent”: “15g”, “fatContent”: “22g”, “carbohydrateContent”: “45g”}}