Vegan White Wine Alfredo with Roasted Veggies

Easy Lemon Alfredo Rotini with Roasted Asparagus and Grape Tomatoes

We go through A LOT of lemons over here. Like, we drizzle that shit on everything. Not one day goes by that our lemon juicer isn’t sitting out on the counter ready to go. We use it so much that we don’t even bother putting it away.

Cashew Alfredo Lemon Sauce with Roasted Asparagus

We just rinse the juicer and leave it upside down on the drying rack with all the other kitchen gadgets that don’t have a proper home. Like the knife, measuring spoons, all those Aeropress pieces, the tea strainer, the list goes on… yikes! We’re not really that messy, I promise!

Cashew Lemon Alfredo with Roasted Asparagus and Grape Tomatoes

Matt came home with a pound of asparagus the other day and of course my first thought was, LEMON SAUCE. So I put together this creamy, delectable, lemony, white wine, cheezy, alfredo sauce that went perfect mixed with roasted asparagus, roasted grape tomatoes, and rotini.

Creamy Vegan Cashew Lemon Alfredo Sauce

To make the sauce extra creamy, you need to soften your cashews. We are extremely impatient and lazy so we use THIS quick soaked cashew method to get those babies nice and soft.

Creamy Vegan Cashew Alfredo with Lemon

To get the ultimate flavorful sauce, you are going to need to sauté the onion and garlic with a little dry white wine (see recipe instructions obvi). This infuses the veggies with the white wine flavor and softens them up so you can blend them into CREAMY bliss.

Vegan White Wine Alfredo Rotini with Roasted Asparagus and Grape Tomatoes

Pro tip: to reconstitute the creaminess of the sauce after it’s been sitting a little while, add a splash of almond milk and re-heat.

Creamy Vegan Lemon Alfredo Pasta with Roasted Asparagus

4.38 from 8 votes
Creamy White Wine Lemon Alfredo Rotini with Roasted Asparagus and Grape Tomatoes
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Roasted Asparagus and Grape Tomatoes in a Creamy White Wine Lemon Alfredo Sauce. Serve over pasta with vegan parmesan cheese for a delicious meal.

Course: Main Course
Cuisine: Italian
Servings: 4 servings
  • 1 lb asparagus
  • 1 lb grape tomatoes
  • 2 tbsp olive oil
Creamy Alfredo Sauce
  • 1/2 cup raw cashews
  • 1 cup vegetable broth
  • 2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup dry white wine
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Preheat oven to 425F

  2. Wash asparagus and cut off ends. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with olive oil, salt and pepper. Roast in pre-heated oven for about 20 minutes. 

  3. If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.

  4. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.

  5. Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.

  6. Serve over pasta.

Recipe Notes

March 28, 2017
April 4, 2017



  1. Reply

    Sandy Stadelmann

    September 2, 2017

    5 stars
    Made this last night. It was soooo good! My DH couldn’t get enough. I made no changes.

    • Reply


      September 3, 2017

      Hi Sandy,

      We are so happy you both loved the recipe! Thank you very much for trying, and we hope you have a chance to make something else too.

  2. Reply


    June 6, 2021

    5 stars
    Delicious! Made this for dinner and I’m hooked. Thanks for sharing.


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