Description
This Vegan Cabbage Alfredo recipe transforms simple green cabbage into a creamy, comforting dish using a rich cashew-based sauce. Ready in just 20 minutes, this dairy-free, plant-based alternative offers a deliciously smooth and flavorful meal perfect for weeknight dinners or a healthy, satisfying lunch.
Ingredients
Main Ingredients
- 10-12 cups green cabbage, shredded (about a small to medium head)
- 2 tablespoons olive oil or vegan butter
Cashew Alfredo Sauce
- 1 cup raw cashews (soaked; see my post on faster soaking methods)
- 1/2 cup water
- 3 tablespoons nutritional yeast (I use Anthony's or Trader Joe's)
- 2 fat cloves garlic
- juice of one lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- vegan parmesan
- red pepper flakes
- fresh parsley (chopped)
Instructions
- Soak cashews: Cover raw cashews with hot water and let them soak for 30 minutes to soften. For the creamiest sauce, soak for at least 4 hours or overnight, then drain well before use.
- Blend sauce: Add the drained cashews, 1/2 cup water, nutritional yeast, garlic cloves, lemon juice, salt, and black pepper to a blender. Blend on high until the sauce is completely smooth and creamy. If the sauce is too thick, add extra water a tablespoon at a time until desired consistency is reached.
- Cook cabbage: Heat olive oil or vegan butter in a large skillet over medium-high heat. Add the shredded cabbage and sauté for 6-8 minutes, stirring occasionally, until the cabbage is tender and lightly golden at the edges. For a softer texture, cook a few minutes longer; for more bite, cook slightly less.
- Combine: Pour the prepared cashew cream sauce over the cooked cabbage. Toss well to coat the cabbage evenly and cook together for an additional 2 minutes, allowing the flavors to meld and the dish to heat through. Adjust salt to taste if needed.
- Serve: Serve the Vegan Cabbage Alfredo immediately, garnished with vegan parmesan, a sprinkle of red pepper flakes for a touch of heat, and fresh chopped parsley for brightness and color, if desired.
Notes
- Soaking cashews is essential for a smooth sauce; if short on time, use hot water and soak for at least 30 minutes.
- You can adjust the thickness of the sauce by adding more or less water during blending.
- This recipe can be doubled easily for larger groups.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to substitute cabbage with other greens like kale or spinach for variation, though cooking times will vary.