Alfredo Sauce- Creamy and Delicious
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Gluten-free, Italian, Vegan, Vegetarian
Servings: 8
Calories: 591kcal
- 1 1/2 cup cashews raw, soaked overnight
- 1/4 cup
nutritional yeast
- 3 cloves garlic minced
- 1/2 tsp sea salt Himalayan
- 3 tbsp
Parmesan cheese- vegan
plus more for serving
- 2 cup coconut milk full fat
- 2 tbsp lemon juice
- black pepper to taste
- 10 oz pasta gluten-free
- 1/2 cup parsley for garnish
- 16 oz mushrooms sliced
- 1 onion medium
- 3 cloves garlic minced, for mushrooms
- 2 tbsp avocado oil
Cook pasta according to package directions in a well-salted pot of water. Reserve ¼ cup of the pasta water.
While the pasta is boiling or while you're waiting for the water to boil, in a pan over medium high heat, heat the avocado oil. Add the onion, mushrooms and garlic, stir and let cook until translucent, about 10 minutes. Set it aside.
Drain and rinse the cashews and add to a high-speed blender. Blend nutritional yeast, garlic, sea salt, vegan Parmesan cheese and half the unsweetened dairy-free milk (1 cup until smooth. Adjust the flavor if needed - you can add a little bit more of salt, pepper or nutritional yeast. Also if the sauce is to thick you can add more liquid.
Transfer to a small pot and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup more than the original recipe calls for, adjusting if altering batch size). Then it's ready to serve!
Calories: 591kcal | Carbohydrates: 54g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 2mg | Sodium: 258mg | Potassium: 828mg | Fiber: 4g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 6mg