Description
This creamy and dairy-free Vegan Alfredo Sauce is made with cashews, garlic, and nutritional yeast, creating a rich and savory flavor that’s perfect for pasta, veggies, or as a dip. It’s an easy and wholesome alternative to traditional alfredo sauce, offering a comforting, plant-based option for your favorite dishes.
Ingredients
Scale
- 1 cup raw cashews
- 3/4 cup water
- 2 garlic cloves, peeled
- 1/2 tablespoon lemon juice
- 1/2 cup diced onion
- 2 tablespoons nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
Instructions
- Soak the cashews in water for at least 4 hours, or for a quicker method, soak them in hot water for 30 minutes. Drain the cashews before using.
- In a blender, combine the soaked cashews, water, garlic cloves, lemon juice, diced onion, nutritional yeast, salt, rosemary, and black pepper.
- Blend on high speed until the mixture is smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt or lemon juice if desired.
- Pour the sauce into a saucepan and heat over medium-low heat for 3-5 minutes, stirring occasionally, until warmed through.
- Serve the sauce over your favorite pasta, roasted vegetables, or use as a dip.
Notes
- If you prefer a thinner sauce, add more water a tablespoon at a time until you reach your desired consistency.
- For extra flavor, you can sauté the onion and garlic in a little olive oil before blending for a richer taste.
- This sauce can be stored in the refrigerator for up to 4-5 days or frozen for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blended
- Cuisine: Italian