Vegan Creamy Alfredo Sauce

Creamy Vegan Cashew Alfredo Sauce Recipe

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Discover the secrets to creating a creamy, dairy-free Alfredo sauce using raw cashews, nutritional yeast, garlic, and more. Learn about each ingredient's role and benefits for a flavorful and nutritious twist on a classic favorite.

Prep Time20

Cook Time15

Total Time35

Course: Condiment, Main Course

Cuisine: Gluten-free, Italian, Vegan, Vegetarian

Keyword: Creamy Alfredo Sauce, Vegan Cramy Alfredo Sauce

Servings:

Calories: 380kcal

Ingredients

2 cup cashews raw, soaked overnight
1/4 cup
nutritional yeast
6 cloves garlic roasted
1/2 tsp sea salt Himalayan
1 onion
2 cup vegetable broth full fat
2 tbsp lemon juice more if needed
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

Instructions

Soak cashews for 4 hours
Roast garlic and dice the onion. Brown the onion on medium heat skillet until brown. Set it aside for the sauce.
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, roasted garlic, browned onion, sea salt, and veggie broth 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 veggie bulion 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!

Nutrition