Pasta with Creamy Walnut Alfredo Sauce

This creamy sauce is so elegant and delicious that your friends and family may think you were working on this all day.

I love to add in steamed spinach sautéed with shallots, or loads of steamed broccoli to this dish – but you can seriously add absolutely any vegetable you have on hand.

Here’s more good news. You can literally make this sauce in the same amount of time it takes to cook your pasta. And that makes this is a lovely dinner solution any night of the week.


Creamy Walnut Alfredo Sauce

1 large sweet onion, chopped
1/2 cup raw walnuts
1/2 cup raw cashews
1 1/4 cup unsweetened plain nondairy milk
1/2 cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
2 teaspoons brown mustard
1 3/4 teaspoons kosher salt (or to taste)
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 dashes Cajun or Creole seasoning


1 pound whole wheat pasta


fresh cilantro, chopped


Heat a large nonstick skillet (like Scanpan) over medium-high heat. Add the onion, and steam sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.

Once the onion is tender, remove from heat and set aside.

Add the cooked onion to a Vitamix or other high-powered blender, along with the walnuts, cashews, milk, water, lemon juice, nutritional yeast, brown mustard, salt, black pepper, nutmeg, and Cajun or Creole seasoning. Process until very smooth.

Meanwhile cook the pasta until al dente. Drain pasta.

Briefly warm the Creamy Walnut Alfredo Sauce in a saucepan over low heat. Serve immediately over warm pasta, and finish with fresh cilantro.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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