Welcome to Pasta-based! This blog has been a growing idea in our heads for a while now. Since the beginning of our relationship, five years ago, we loved cooking and creating recipes together.
A couple weeks into our relationship, Matt cooked a homemade Penne alla Vodka dish for Valentine’s Day. Shortly after that, I taught Matt how to make my mom’s sauce and traditional Italian comfort food.
Spending so much time cooking together, I think it’s safe to say that we fell in love in the kitchen.
We transitioned to plant-based eating over a year ago. At first, it wasn’t easy because food was such a big part of our relationship. Italian food was also a comforting memory from growing up and eating with family. So we set out on a mission to re-create the recipes we love, but only using plant-based ingredients.
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Vegan alfredo sauce is always a good idea. This recipe goes one step further as it’s made with a splash of dry white wine and some lemon juice.
This white wine vegan alfredo sauce is 100% plant-based and so EASY to make. Soaked cashews give the sauce a creamy texture AND if you’re anything like me, you never have cashews soaking beforehand so you use THIS quick soaked cashew method instead. ?
Cook onions and garlic in a skillet with vegetable broth and some dry white wine to soften them up. Then, add all the ingredients to a food processor and blend away. This recipe makes the perfect creamy white pasta sauce. This vegan alfredo sauce is so yummy – we used it in our pasta with roasted asparagus and grape tomatoes dish.
Creamy. Delicious. Cheesy. Flavor-packed.
Creamy Vegan Alfredo Sauce with a hint of White Wine and Lemon
- 1/2 cup soaked cashews
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup dry white wine (ex: pinot grigio, chardonnay...)
- 1 cup yellow onion diced
- 4 cloves fresh garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
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Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
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Then, in your food processor or blender, add vegetable broth, soaked cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
I made this recipe first as a birthday cake for Matt last summer. I used two 6-inch cake pans and made a small double-layer cake with vanilla bean frosting on top and in between the layers. This time, I wanted to make these strawberry cupcakes for Valentine’s Day so I adapted the recipe to make vegan vanilla bean cupcakes.
This recipe for vegan strawberry buttercream cupcakes is perfect to make for my favorite holiday – Valentine’s Day! The strawberry buttercream is made with fresh strawberries giving it that sweet and tangy flavor that everyone loves about strawberries. The cupcakes are light, fluffy, and filled with notes of vanilla. We topped our cupcakes with cute little strawberry hearts dipped in chocolate – I’m in love!