Spring Asparagus Alfredo

When spring arrives, asparagus is usually fresh, tender and found at the farmers markets. I like the thin stalks that are so tender and delicious raw. In this vegan alfredo recipe, asparagus can be lightly steamed and cut or shaved raw and tossed with the sauce. The vegan alfredo sauce is a cauliflower and cashew base for the creaminess you expect. This dish is light and hits the spot when you want comfort and goodness on your plate.

For noodles, pick a good quality gluten free pasta. I like Tinkyada and Jovial brands. Or serve more veggies by spiralizing some zucchini, turnips or sweet potatoes and warm them up before pouring the alfredo over them. Sometimes, I’ll even mix gluten free pasta and veggie noodles together for this dish.

Of course, you can pack this with even more veggies to bump up the variety of nutrients. Try adding sauteed kale, peas, steamed broccoli or sauteed zucchini to the sauce. Find your favorite combo and indulge.

Print Recipe

Spring Asparagus Alfredo

Fresh and delicious asparagus atop creamy vegan alfredo sauce makes for a perfect spring dinner.

Prep Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: alfredo, asparagus, cashew, cauliflower, noodles

Servings: 4

Author: Chef Kim

Equipment

• peeler or mandolin
• blender

Ingredients

• 1 lb fresh asparagus
• Veggie noodles or gluten free pasta of your choice
• ½ head of cauliflower about 4 cups florets
• 1 cup cashews, soaked in warm water for 30 minutes and drained
• 1-2 cup oat or nut milk
• 2 tbs chopped scallions
• ½ cup yellow onion
• 3 cloves chopped garlic
• 1 tbsp miso paste
• ¾ tsp salt
• ¼ tsp nutmeg
• ¼ tsp pepper

Instructions

• The asparagus can be shaved lengthwise with a peeler or mandolin and added to the sauce at the end, or lightly steam the asparagus and chop into 2 inch lengths. Set aside.
• For the pasta, I like Tinkyada and Jovial brands of gluten free pasta. Cook by following package directions. Or you can spiralize zucchini, turnips and/or sweet potatoes and gently saute them to warm through and soften slightly.

For the alfredo sauce:

• Steam the cauliflower and onion until tender, then add to the blender.
• Add remaining ingredients, using only 1 cup of milk and blend until a creamy texture is achieved. Add more milk until you reach a creamy sauce consistency. Adjust seasonings to your taste.
• Pour sauce into a saucepan and warm gently, adding the asparagus to just warm through.
• Serve over pasta or veggie noodles. (zucchini, turnip, sweet potatoes)