Vegan Cashew Alfredo Sauce

Vegan Cashew Alfredo Sauce

by Silvia Carmona 2 years ago
4.6 (7)
5 minutes
305.9 kcal
20.9 g carbs
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Description

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.

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
Directions
  1. 1. Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
  2. 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. 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.
Nutrition Facts
serving: 1 1/2 cups
calories: 305.9 kcal
carbohydrates: 20.9 g
protein: 10.2 g
saturated fat: 4.2 g
sodium: 1127.2 mg
fiber: 3.3 g
sugar: 4.9 g