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Vegan Tahini Alfredo with Pine Nut “Parmesan”

vegan alfredo pasta

5 from 3 reviews

Vegan Tahini Alfredo with Pine Nut “Parmesan” made with all gluten-free and plant-based ingredients. A delicious and simple recipe ready in less than 15 minutes!

Ingredients

Scale

Alfredo pasta:

  • 1 8-ounce box of spaghetti (any variety works!)
  • 1/3 cup creamy tahini
  • 1/2 cup non-dairy milk (almond, coconut, cashew, anything!)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • Juice from 1/2 lemon

Toasted pine nut parm:

  • 1/3 cup pine nuts
  • 1 tablespoon avocado oil
  • 1 tablespoon nutritional yeast
  • Sea salt, pepper to taste

Instructions

  1. Cook the pasta accordingly to instructions
  2. As the pasta cooks, make the pine nut “parmesan” by warming avocado oil over medium heat and add the pine nuts
  3. Toast for a couple of minutes, mixing around with a spatula and remove from heat one fragrant
  4. Add to a food processor with the nutritional yeast and pulse until broken up into crumbs and a crumbly “parm” of sorts is made
  5. Strain the pasta then add back to pot and add in the tahini, milk, nutritional yeast, garlic powder and lemon and mix into the warm pasta
  6. Serve while warm in a bowl and sprinkle “parm” on top

Notes

*Store leftovers in fridge for 5 days

rachLmansfield

rachLmansfield