Oh my gosh, are you ever having those nights where all you can think about is a big, steaming bowl of creamy, comforting pasta? Traditional Alfredo sounds amazing, but sometimes you just want something richer than olive oil pasta without dragging out the dairy. Well, hold onto your apron strings, because this **Easy Vegan Broccoli Alfredo Pasta** is my absolute go-to when a creamy craving hits. If you’ve struggled to find a good homemade Alfredo sauce recipe that skips the cream, this is your answer!
Seriously, the magic is in the sauce. I spent way too many afternoons blending and tasting before I landed on the perfect cashew cream base. It’s unbelievably rich, smooth, and tastes just like the real deal, but totally dairy-free. And we toss in bright, tender broccoli for texture and color. It comes together so fast, you’ll wonder why you never made this vegan Alfredo alternative sooner!
Why This Easy Vegan Broccoli Alfredo Pasta Recipe Works (E-E-A-T Focus)
When you’re trying to eat vegan, sometimes recipes feel like they require a trip to a specialty store or hours of complex steps. Not around here! This recipe proves you don’t have to sacrifice that signature creamy comfort for healthier eating. This formula is solid because it relies on simple, whole ingredients combined with a proven technique.
Here’s what makes this method reliable every single time:
- The texture is incredible thanks to raw cashews. When you blend them right, you create something truly luxurious—no grainy mishaps here! If you’re curious about other tricks for rich sauces, check out my notes on how to make your own heavy cream replacement too.
- All the main components cook together, minimizing dishes.
- Nutritional yeast gives you that cheesy depth without any dairy involvement.
Quick Prep and Cook Time for Easy Vegan Broccoli Alfredo Pasta
You know I’m all about efficiency, especially on a Tuesday night! The total time clocks in at just 35 minutes, start to finish. That’s faster than most takeout these days. Since the sauce is made in the blender while the pasta boils, you’ve got minimal downtime. It honestly feels like cheating how quickly this amazing dinner comes together.
Essential Ingredients for Your Easy Vegan Broccoli Alfredo Pasta
Okay, let’s talk about what goes into this glorious creation. Because this is a creamy, dairy-free recipe, the quality of your base ingredients really shines through. The whole secret to that unbelievably smooth texture—the kind you dream about when you order takeout—hinges on one little step: soaking those cashews. Don’t skip it! They need to be completely softened so your blender can work its magic and turn them into silk.
If you need a refresher on alternative thickeners sometime, I’ve written about how to make heavy cream at home, but for this Alfredo, cashews win out every time.
Here’s what you need on hand:
- One pound of pasta—I usually grab fettuccine because it holds the sauce so well, but linguine is great too!
- Two cups of broccoli florets. Make sure they are bite-sized pieces so they cook evenly with the pasta.
- One cup of raw cashews. Remember, soak them in *hot* water for about 30 minutes before you start cooking!
- One cup of vegetable broth, the backup liquid for our sauce.
- Half a cup of unsweetened plant milk. Soy or almond works perfectly fine; just make sure it’s plain.
- Two cloves of garlic. Mince these up finely because they are blending straight in!
- Two tablespoons of nutritional yeast. This is our non-dairy cheat code for that savory, cheesy flavor.
- One tablespoon of fresh lemon juice—don’t use the bottled stuff if you can help it!
- Salt and black pepper—start with one teaspoon of salt and half a teaspoon of pepper, but taste as you go because that’s the real cook’s rule!
- Just one tablespoon of olive oil for a little sautéing, if you choose that route!
Step-by-Step Instructions for Perfect Easy Vegan Broccoli Alfredo Pasta
Getting this **Easy Vegan Broccoli Alfredo Pasta** right is all about juggling a couple of simple things at once, but trust me, it’s not hard at all. We want that pasta perfectly tender, the broccoli just bright green, and the sauce velvety smooth. If you look at a recipe for the first time and it seems like a lot, don’t panic! We break it down into three easy phases. This method lets you cook everything quickly, meaning you get to eat sooner!
For a similar delicious recipe that also incorporates a creamy sauce, check out my ideas over on my Tuscan Chicken guide—though, of course, this one keeps things completely plant-based!
Cooking Pasta and Broccoli for the Easy Vegan Broccoli Alfredo Pasta
First things first, get a big pot of salted water boiling. Add your pound of pasta, whether you chose fettuccine or linguine. Now here is the timing trick: you wait until the pasta has about three minutes left on its cooking time, and *then* you toss in those two cups of broccoli florets. This makes sure you don’t end up with mushy broccoli!
When everything is tender—al dente for the pasta, slightly cooked for the broccoli—drain it all well. But STOP right there! Before you dump everything in the colander, make sure you scoop out about half a cup of that starchy pasta water. That’s liquid gold; it helps your sauce cling beautifully later on.
Creating the Creamy Cashew Alfredo Sauce
While the pasta is doing its thing, we focus on the star of the show: the cashew cream. Drain those soaked cashews—they should feel super pliable now. Toss them into your high-speed blender. Add in the vegetable broth, plant milk, garlic cloves, nutritional yeast, lemon juice, salt, and pepper.
Here’s my personal tip: Blend this for way longer than you think you should. I go for a full minute or two, stopping maybe once to scrape down the sides. You need it to be completely, utterly smooth—like silk—without any grit left from the cashews. If after blending it seems too thick to pour, slide in a splash or two of that reserved pasta water until it looks pourable.
Oh, and if you want a little extra punch, here’s a flavor booster: before you blend the garlic, sauté it briefly in that tablespoon of olive oil until it’s fragrant. Then blend it in. It deepens the flavor immensely!
Combining and Finishing Your Easy Vegan Broccoli Alfredo Pasta
Now we bring it all together. Put your drained pasta and broccoli back into the empty pot you used for boiling. Pour that gorgeous, creamy vegan Alfredo sauce right over the top. We’re just heating it up here, so set the burner to medium heat.
Stir gently—you don’t want to break up the pasta too much! Keep stirring until everything is nicely coated and warmed through. If it tightens up too much while heating, just add another splash of that reserved pasta water until it reaches the perfect consistency where every piece of pasta is glistening. Serve it up immediately while it’s hot and gorgeous!
Tips for the Best Easy Vegan Broccoli Alfredo Pasta Texture
Achieving that perfect, creamy mouthfeel in your **Easy Vegan Broccoli Alfredo Pasta** is really about respecting the process. If your sauce ever comes out slightly grainy, nine times out of ten it means your cashews weren’t soaked long enough, or your blender just isn’t a powerhouse. Don’t rush that blending, even if it takes an extra minute for that silkiness to appear!
Also, remember those two cheat codes we talked about? Soak those nuts in *hot* water—it makes a massive difference. And if you want that deeper, almost Parmesan-like savoriness, sautéing your garlic in a touch of olive oil before you add it to the blender will elevate the final flavor profile immensely. If the sauce seems watery when you reheat leftovers, just remember to add a small splash of fresh plant milk or throw it back in the blender for 30 seconds. For more sauce deep dives, you can always check out my main Homemade Alfredo Sauce guide.
Variations on Your Easy Vegan Broccoli Alfredo Pasta
I love that this base recipe is so flexible! While the **Easy Vegan Broccoli Alfredo Pasta** is perfect on its own, sometimes you just want to mix things up, especially if you are making it on repeat like my family does. It’s so easy to customize without messing up that beautiful cashew cream texture we worked so hard to achieve.
Here are a few fast ways I like to switch things up when I’m feeling creative:
- Mushroom Mania: Sauté some sliced cremini or button mushrooms in the olive oil right before you add the garlic. Cook them down until they release all their water and start to brown a bit. They add a wonderful earthy depth that pairs surprisingly well with the creamy sauce.
- The Green Boost: If you want even more greens without changing the flavor much, just toss in a few big handfuls of fresh spinach right at the end when you are heating everything back up in the pot. Stir until it wilts down—it takes maybe 60 seconds.
- Spice It Up: Sometimes I feel like a savory kick. A tiny pinch of nutmeg—seriously, just a tiny dash—wakes up the flavor of the nutritional yeast. If you like heat, a sprinkle of red pepper flakes mixed in with the blender ingredients works wonders too!
- Protein Power: For a heartier meal, you can stir in pre-cooked chickpeas or some crumbled, seasoned vegan sausage along with the pasta at the end. It bulks up the dinner while keeping the main sauce flavor true.
If you’re looking for other fantastic pasta ideas that feature creamy sauces, you should definitely take a peek at my Bruschetta Chicken Pasta recipe for inspiration, even though we are keeping this one strictly vegan!
Serving Suggestions for Easy Vegan Broccoli Alfredo Pasta
That creamy, comforting **Easy Vegan Broccoli Alfredo Pasta** is rich enough to stand on its own, but you know how good it is when you pair it with the right things! Since the main dish is so hearty, I always lean toward things that bring freshness or help you sop up every last drop of that delicious cashew sauce. We aren’t trying to make dinner complicated here; we’re just elevating it slightly!
For a light, bright contrast, you can’t beat a simple side salad. Just some mixed greens, maybe a few cherry tomatoes and thinly sliced red onion, dressed very lightly with a bright vinaigrette. Acid cuts through the richness of the Alfredo perfectly and makes the whole meal feel balanced, not heavy.
Or, honestly, you need something to capture all that leftover sauce on your plate, right? That’s where good bread comes in! I adore serving this with some hearty, crusty bread or, even better, a slice of homemade focaccia. If you’re feeling ambitious, give my Rustic Olive Focaccia Recipe a try; it’s fantastic for dipping.
If you’re looking for a slightly more substantial side that still feels fast, steamed asparagus tossed with just a little lemon zest is a wonderful addition. The bright green flavor matches the broccoli perfectly!
Storing Leftover Easy Vegan Broccoli Alfredo Pasta
I hope you have some leftovers because this pasta actually tastes amazing the next day, but you do need to handle the sauce correctly! The biggest thing you’ll notice when you put your **Easy Vegan Broccoli Alfredo Pasta** into the fridge is that the cashew cream gets *thicker*. Like, rock hard thicker sometimes! Don’t panic at all, this is totally normal behavior for cashew-based sauces as they cool down and firm up.
When you store it, use an airtight container. Try not to let it sit too long, ideally eating leftovers within three or four days, just like any good pasta dish.
The key to reheating is adding back moisture. You absolutely need that reserved pasta water or just some plain vegetable broth! When you scoop out your portion into a pot or microwave-safe bowl, add a splash of liquid—start with about one tablespoon per serving. Heat it gently on the stovetop over low to medium heat, stirring constantly. It will loosen right back up and get creamy again without needing to boil aggressively, which can sometimes break down the sauce texture.
If you are going the microwave route, stir it every 30 seconds or so and add your liquid splash; this prevents the bottom from scorching while the top stays cold and stiff. It might take a couple of stirs, but trust me, that creamy lusciousness comes right back!
Frequently Asked Questions About Easy Vegan Broccoli Alfredo Pasta
I always get a ton of questions when I post about this **Easy Vegan Broccoli Alfredo Pasta**, mostly because people can hardly believe how creamy it gets without a drop of cream or dairy. Honestly, I love hearing from you all and clarifying those little details!
If you’re looking for ways to pair this dish, I have a great guide on creamy pasta ideas that might give you some serving inspiration, but here are the biggest things readers ask me about this cashew cream sauce.
Can I use something other than cashews for the sauce in this Easy Vegan Broccoli Alfredo Pasta?
That’s a great question about the **cashew cream sauce**! If you have a nut allergy, yes, you totally can make a substitution. Soaked raw sunflower seeds work surprisingly well, although they might give the sauce a slightly earthier color. You could also try soaked white beans, like cannellini beans, but just know that the texture will be slightly less rich and smooth than the cashew version.
Is this Easy Vegan Broccoli Alfredo Pasta gluten-free?
The recipe as written uses traditional wheat pasta, so no, it is not automatically gluten-free. But making it GF is incredibly simple! Just swap out the fettuccine or linguine for your favorite gluten-free pasta—rice, corn, or lentil-based pastas all work well. The sauce ingredients themselves are naturally gluten-free, so it’s just a one-to-one swap!
Nutritional Snapshot of This Easy Vegan Broccoli Alfredo Pasta
I know some of you dear readers are tracking macros or just want to know what you’re putting into your body, so here’s a look at the estimated nutrition profile for our wonderful **Easy Vegan Broccoli Alfredo Pasta**. Remember, because we are using whole foods and plant-based ingredients, this dish is packed with fiber and protein!
These numbers are based on the serving sizes and ingredient amounts listed in the recipe above, but just keep in mind that since everyone cooks slightly differently—maybe you use a little more oil or a different brand of plant milk—they are always just estimates. This information is helpful for planning, but the real reward is how satisfying this dinner is!
- Serving Size: 1 serving
- Calories: 550
- Protein: 25g
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 75g
- Fiber: 8g
- Sugar: 5g
- Sodium: 450mg
See? That protein count is fantastic mainly thanks to those powerhouse cashews! It shows you that eating dairy-free doesn’t mean sacrificing the fuel you need for a busy evening.
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Easy Vegan Broccoli Alfredo Pasta
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple recipe for creamy vegan pasta with broccoli using cashew cream sauce.
Ingredients
- 1 pound pasta (fettuccine or linguine)
- 2 cups broccoli florets
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 1 cup vegetable broth
- 1/2 cup unsweetened plant milk (soy or almond)
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Cook pasta according to package directions. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Drain pasta and broccoli, reserving about 1/2 cup of the pasta water.
- Drain the soaked cashews. Place cashews, vegetable broth, plant milk, garlic, nutritional yeast, lemon juice, salt, and pepper into a high-speed blender.
- Blend until the sauce is completely smooth and creamy. Add a splash of reserved pasta water if the sauce is too thick.
- Return the drained pasta and broccoli to the pot. Pour the Alfredo sauce over the pasta and broccoli.
- Heat over medium heat, stirring gently until everything is coated and heated through. Add more pasta water if needed to reach your desired consistency.
- Serve immediately.
Notes
- Soaking the cashews is necessary for a smooth sauce texture.
- For a richer flavor, you can sauté the garlic in olive oil before blending.
- Adjust salt and pepper to your taste preference.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 8
- Protein: 25
- Cholesterol: 0
Keywords: vegan alfredo, broccoli pasta, easy vegan dinner, cashew cream sauce, dairy free pasta