Vegan pasta Alfredo: A game-changer for plant-based meals!

Missing an umami kick in your plant-based dishes? Look no further than yeast extract – a natural, meatless ingredient that can provide a beefy flavor boost. Derived from the same yeast used for beer and bread production, yeast extract has a very similar taste to that of an earthy meat bouillon. This is because they share a lot of the same amino acids that give them their signature taste, yet yeast extract is completely meat-free. Vegan cookbook author and blogger Kirsten Kaminski (aka The Tasty K) shares how she uses yeast extract to elevate her delicious vegan pasta Alfredo.

Watch the video below and try the recipe at home to discover how this game-changing and versatile ingredient can upgrade your everyday meatless meals!

Ingredients

Sauce:

• 1 cup raw cashews, soaked in hot water for 30 mins
• 1 1/2 cups soy milk
• 1 tsp yeast extract
• 1/4 cup nutritional yeast
• 2 Tbsp lemon juice
• 1 tsp garlic powder
• pinch of ground nutmeg
• salt & pepper, to taste

To Serve:

• 14oz/400g pasta of choice
• 1/4 cup parsley, finely chopped
• vegan parmesan (optional)

Preparation

1. Cook your pasta of choice according to package instructions.
2. Add all the sauce ingredients to a high-speed blender and blend for 45-60 seconds until completely smooth. Adjust salt and pepper to your taste, then pour into the cooked pasta.
3. Add parsley and parmesan and enjoy!