Vegan alfredo can have many bases. I rotate between three - cashew, cauliflower, and potatoes. The potato alfredo is thicker and creamier than the others and full of protein. 

My potato alfredo has 4 parts: vegan cream cheese, vegan parmesan, potatoes, and spices. 

I make the vegan cream cheese and vegan parmesan from scratch using ingredients I buy in bulk. If you don't have time to make these, buying store bought versions should work just as well. 

I start by making the vegan parmesan and setting it aside. Then I make the vegan cream cheese while boiling the potatoes. Then I blend it all together and put on top of my favorite noodles. I love using the Banza brand pasta noodles which add extra protein to the meal. 

Feel free to like or share this recipe and let me know how you like it. 

I'll be sharing the cauliflower and cashew cream base throughout the next couple of months, so stay tuned. 

Vegan, Potato Alfredo

Yield: 6 servings

Prep time: 15 minutes

Total time: 35 minutes

Ingredients

For the Vegan Parmesan:

Raw cashews | .25 cup

Nutritional Yeast | 3 tbsp

For the Vegan Cream Cheese:

Soaked Cashews | .75 cup

Almond milk | .25 cup 

Nutritional Yeast |  2 tbsp

Lemon | .5 lemon

Garlic Powder | 1  tsp

Paprika | .5 tsp

For the Alfredo:

Pasta Noodles | 2 Banza boxes

Russet Potatoes | 2 medium, peeled, diced

Vegan Parmesan | batch from above

Vegan Cream Cheese | batch from above

Almond milk | .5 cup

Vegetable broth | .5 cup

Italian Seasoning | 1 tbsp

Paprika | 1 tsp

Black Pepper | 1  tsp

Garlic Powder | 1  tsp

Crushed Red Pepper Flakes | .5 tsp

Directions

1. Start by making the vegan parmesan. Add the two ingredients to a high speed blender and blend until no more cashews chunks are present. Set aside.

2. Next, make the vegan cream cheese. Start by soaking the cashews in boiling water for 20 minutes. Then add all cream cheese ingredients into the blender and blend until smooth. 

3. Peel and dice the potatoes then boil in 1.5 - 2 cups of water until a fork can go through the potatoes easily. 

4. In a separate pot, cook the pasta noodles according to directions. 

5. Drain the potatoes and add them to the blender with the cream cheese. Add the remaining sauce ingredients and blend. Taste and adjust seasoning as needed.

6. After the noodles are rinsed and drained add the sauce and cook on low heat for a couple of minutes to warm. 

7. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 471 | Fat: 15 g | Saturated Fat: 1.6 g | Cholesterol: 0 mg |

Sodium: 235 mg | Total Carbs: 68 g | Dietary Fiber: 16  g | Sugars: 9  g | Protein: 31 g