Vegan Alfredo Sauce
Creamy, smooth, and big on flavor this Vegan Alfredo Sauce with Cashews is easy to make with 6 simple ingredients, and fifteen minutes from start to finish.
Servings: 6
Calories: 115kcal
Equipment
Ingredients
- 1 cup unsweetened almond milk
- ¾ cup raw cashews
- 1 small onion chopped
- ½ cup vegetable stock
- 2 cloves garlic minced
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Bring a medium saucepan to boil. Add the cashews, and boil for 10 minutes. Drain, and set aside.
- Chop onion and sauté in a saucepan with ½ cup of vegetable stock until soft.
- In a blender combine 1 cup of almond milk, sautéd onions, 2 cloves of minced garlic, drained cashews, nutritional yeast, salt, and pepper. Blend until thoroughly combined and smooth.
- Pour mixture into a saucepan. Heat over medium stirring continuously until sauce begins to thicken.
Notes
Tips for Making Vegan Alfredo Sauce with Cashews
- Don't let your sauce come to a boil, or it could start to get clumpy.
- You could also freeze any sauce leftovers in an ice cube tray for personal serving-size use later.
- This sauce does usually thicken when refrigerated.
- If your sauce is too thick, add some vegetable broth or water in small increments and whisk them together in a saucepan until you reach your desired consistency.
- I don't suggest using cannellini beans instead of cashews, as this will give your sauce more of a bean flavor than a cheesy sauce.
- If you choose not to boil the cashews, soak them for at least 6 hours.
- Keep in the refrigerator for up to 4 days.
- Freeze for up to 3 months.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 523mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg