This elevated vegan twist on classic penne Alfredo combines a luxurious cashew-based sauce with crispy air-fried zucchini, delicate honey caviar, and a bold touch of sriracha. The rich, velvety Alfredo sauce, crafted from cashews, adds a creamy depth that rivals traditional dairy-based versions, while the honey caviar brings a surprising pop of sweetness that beautifully balances the savory flavors. With each bite, this dish delivers a sophisticated blend of textures and tastes, taking the beloved penne Alfredo to a whole new level. Perfect for impressing guests or treating yourself to a gourmet, plant-based meal at home.

Ingredients

Vegan Cashew Alfredo Sauce

2 cups cashews (soaked in hot water for 15-20 minutes if not using a high-speed blender)

3 large garlic cloves

1/2 tsp salt

4 tbsp apple cider vinegar

4 tbsp tapioca flour (optional, for extra thickness)( https://amzn.to/3UYS0Sr) 

2 cups water

2 tsp Italian seasoning

Pasta and Toppings

12 oz organic penne pasta

1 large zucchini, sliced

Extra virgin olive oil for air frying

Salt and pepper, to taste

Organic Sriracha sauce, for drizzling (https://amzn.to/3YONlo8) 

Honey Caviar

1/2 cup raw local honey

1/2 cup water

1/4 cup agar-agar powder (https://amzn.to/4emullK) 1 cup very cold avocado oil (place in the freezer for at least 30 minutes – 1 hour before starting)( https://amzn.to/4edoaA3)

Instructions

Prepare the Vegan Cashew Alfredo Sauce:

1. In a blender, combine the cashews, garlic cloves, salt, apple cider vinegar, water, and Italian seasoning.
2. Blend on high speed until completely smooth and creamy. If a thicker sauce is desired, add tapioca flour and blend again. Set the sauce aside.

Prepare the Cold Oil for Honey Caviar:

3. Place 1 cup of avocado oil in a container and put it in the freezer for at least 30 minutes – 1 hour prior to making the honey caviar. The oil needs to be very cold to form the caviar pearls.

Cook the Pasta:

4. Bring a large pot of salted water to a boil. Cook the organic penne pasta according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water to adjust sauce consistency if needed.

Air-Fry the Zucchini:

5. Preheat your air fryer to 400°F (200°C). Lightly coat the zucchini slices with olive oil or cooking spray and season with salt and pepper.
6. Air fry the zucchini for roughly 8-10 minutes, or until golden and crispy, flipping halfway through. Set aside.

Make the Honey Caviar:

7. In a small saucepan, combine the honey, water, and agar-agar powder. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, remove it from the heat and let it cool slightly for 1-2 minutes.
8. Using a dropper, carefully drop small amounts of the honey mixture into the chilled vegetable oil. The droplets will form into caviar-like pearls as they hit the cold oil. Once done, strain the honey caviar and rinse it gently with cold water.

Note: Honey is not considered a vegan ingredient. However, there are several plant-based alternatives that can be used in its place for this recipe. Options such as maple syrup, agave nectar, date syrup, or coconut nectar work well and can achieve similar results. Feel free to substitute honey with any of these to suit your dietary preferences.

Combine Pasta and Sauce:

9. In a large skillet, gently toss the cooked pasta with the Vegan Cashew Alfredo sauce over low heat until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Assemble the Dish:

10. Plate the Alfredo-coated penne pasta in a bowl. Top with air-fried zucchini slices, and spoon the honey caviar over the top.
11. Finish with a drizzle of sriracha for a touch of heat and garnish with fresh herbs if desired.