Vegan Cashew Alfredo Sauce recipe

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Ingredients

1 cup raw, unsalted cashews
1 ½ cups water
1 cup unsweetened almond milk
¼ cup water, or as needed
2 tablespoons minced fresh garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper

Nutrition Info

305.9 calories
carbohydrate: 20.9 g
cholesterol: : -
fat: 22.3 g
fiber: 3.3 g
protein: 10.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1127.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.

  2. Drain water, add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper, blend until smooth.

  3. Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

Recipe Yield

1 1/2 cups

Recipe Note

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

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