Vegan Beet Alfredo with Creamy Sauce and Lemon-Basil Ricotta

Jump to Recipe·Print Recipe

Vegan Beet Alfredo with refreshing Lemon-Basil Ricotta is a vibrant dish that never fails to impress. This plant-based beet pasta combines the earthy sweetness of beets with the creamy texture of cashews for a comforting meal that feels indulgent yet healthy. The addition of zesty lemon-basil ricotta takes this dish to the next level, making it perfect for special occasions or a cozy dinner at home. With its beautiful color and rich flavor, it’s a feast for the eyes and the palate!

Why You’ll Love This Vegan Beet Alfredo

This Vegan Beet Alfredo is not just visually stunning; it also offers numerous benefits. First, it’s a healthy beet Alfredo recipe packed with nutrients from fresh beets and cashews. Second, it’s entirely dairy-free, making it a fantastic option for those following a vegan diet. Additionally, the creamy vegan beet sauce is both delicious and satisfying, providing the comfort of traditional Alfredo without the heaviness. You’ll appreciate how easy it is to make this dish, perfect for busy weeknights. It’s also versatile—great for both casual dinners and elegant gatherings. Lastly, this dish is an excellent way to introduce more vegetables into your meals, making it a smart choice for health-conscious eaters.

Ingredients for Vegan Beet Alfredo

Gather these items:

1 large onion
3 cloves garlic
1 tsp fresh thyme
2 tbsp olive oil
1 cup raw cashews
3 medium beets
2 tbsp lemon juice
1 tsp salt
1 tsp black pepper
1 cup lite coconut milk
8 oz linguine or fettuccine noodles
14 oz firm or extra-firm organic tofu
1/4 cup nutritional yeast
1 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp extra virgin olive oil
1/4 cup fresh basil leaves
1 tbsp lemon zest
1 tbsp lemon juice

How to Make Vegan Beet Alfredo Step-by-Step

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Scrub the beets, pierce with a fork, rub with olive oil, wrap in foil and bake for 50-60 minutes until tender.
Step 3: Boil salted water and cook the linguine or fettuccine according to package directions, then drain.
Step 4: In a skillet, heat olive oil and sauté diced onions until softened. Add minced garlic and thyme for one more minute.
Step 5: Transfer the sautéed mixture to a food processor with ground cashews, roasted beets, lemon juice, salt, and pepper; blend until smooth, adding coconut milk gradually.
Step 6: Toss the cooked pasta with the beet sauce and serve topped with dollops of lemon-basil ricotta.

Pro Tips for the Perfect Vegan Beet Alfredo

Keep these in mind:

This recipe serves 4 people.
Use fresh beets for the best flavor.
Store leftovers in an airtight container in the refrigerator.
For a spicier kick, consider adding a pinch of red pepper flakes to the beet sauce.
Experiment with different types of pasta for a unique twist on this creamy vegan beet sauce.

Best Ways to Serve Vegan Beet Alfredo

There are several delightful ways to serve this dish. Pair your vegan pasta with beet sauce with a fresh garden salad to add some crunch. You can also serve it alongside garlic bread for a complete meal. For special occasions, consider garnishing with additional fresh basil or a sprinkle of nutritional yeast to enhance the flavors.

How to Store and Reheat Vegan Beet Alfredo

To store your dairy-free beetroot pasta, place it in an airtight container and refrigerate. It should keep well for up to 3 days. When reheating, warm it gently on the stovetop, adding a splash of coconut milk to bring back the creamy texture. This makes it a perfect option for meal prep!

Frequently Asked Questions About Vegan Beet Alfredo

What’s the secret to perfect Vegan Beet Alfredo?

The secret lies in roasting the beets until they are tender, which enhances their natural sweetness and flavor. Using soaked cashews also adds creaminess to the sauce, making it rich and satisfying.

Can I make Vegan Beet Alfredo ahead of time?

Yes! You can prepare the beet sauce and cook the pasta in advance. Just store them separately in the refrigerator, and combine them when you’re ready to eat for the best texture and flavor.

How do I avoid common mistakes with Vegan Beet Alfredo?

To avoid common mistakes, ensure your beets are fully cooked before blending and avoid overcooking the pasta. This will help maintain the right consistency and prevent the sauce from becoming too thick.

Variations of Vegan Beet Alfredo You Can Try

There are many delicious variations you can explore! Try adding sautéed mushrooms or spinach for extra nutrients, or swap in different herbs like dill or parsley for a unique flavor. If you’re feeling adventurous, make it a beet and cashew Alfredo by adding more cashews for an even creamier sauce. Enjoy this easy vegan beetroot recipe at your next dinner party, and watch your guests be amazed!

For more delicious vegan recipes, check out Creamy Pesto Spinach Gnocchi or Creamy Italian Meatball Soup. If you’re looking for a refreshing salad to pair with your meal, consider making a Tomato Basil Tortellini Soup.