Creamy Vegan Cabbage Alfredo with White Beans
A delicious and creamy vegan cabbage Alfredo with white beans, perfect for a hearty and comforting meal.
Equipment
- 1 Large pot
- 1 Blender
- 1 large pan
Ingredients
Main Ingredients
- 8 oz pasta of your choice
- 2 cups cabbage thinly sliced
- 1 tbsp olive oil
- 1 tsp salt
Alfredo Sauce
- 1 can 15 oz white beans, drained and rinsed
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1/2 cup water
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add sliced cabbage and salt, sauté until tender and lightly caramelized. This should take about 5-7 minutes.
- In a blender, combine white beans, garlic, nutritional yeast, lemon juice, and water. Blend until smooth and creamy. Adjust seasoning if necessary.
- Return the drained pasta to the pot. Pour the Alfredo sauce over it and add the sautéed cabbage. Stir well to combine and heat through over low heat.
Serving
- Divide the pasta among serving plates. Garnish with fresh parsley or your favorite herbs for added flavor.
Storage
- Place any leftovers in an airtight container and refrigerate. Consume within 3-4 days for the best taste and texture.
Notes
Pro Tips: Use a high-speed blender for the smoothest sauce.
Ingredient Substitutions: Replace cabbage with kale or spinach for variety.
How to Serve: Best served fresh with a sprinkle of nutritional yeast.
Storage & Freshness: Keep refrigerated in an airtight container.
Make-Ahead Tips: Prepare the sauce ahead of time and store in the fridge.
Ingredient Substitutions: Replace cabbage with kale or spinach for variety.
How to Serve: Best served fresh with a sprinkle of nutritional yeast.
Storage & Freshness: Keep refrigerated in an airtight container.
Make-Ahead Tips: Prepare the sauce ahead of time and store in the fridge.