Vegan Alfredo Sauce
Creamy, smooth, and big on flavor this vegan Alfredo sauce is easy to make with 6 simple ingredients, and fifteen minutes from start to finish. It's a whole food plant-based version of the classic Italian sauce that's dairy-free, oil-free, and gluten-free.
- 1 cup unsweetened almond milk
- ¾ cup raw cashews
- 1 small onion chopped
- ½ cup vegetable stock
- 2 cloves garlic minced
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- ¼ tsp pepper
Pour ¼ cup of cashews into coffee grinder and grind. Repeat two additional times until you've ground a total of ¾ cup of cashews. Measurement is made before you grind the cashews.
Chop onion and sauté in saucepan with ½ cup of vegetable stock until soft.
In a blender combine 1 cup of almond milk, sautéd onions and vegetable stock,2 cloves of minced garlic, ground cashews, nutritional yeast, salt and pepper. Pulse until thoroughly combined and smooth.
Pour mixture into saucepan. Heat on medium stirring continuously until sauce begins to thicken.
- If using a coffee grinder, grind ¼ cup of cashews at a time.
- If you have a high speed blender, pre-soak cashews overnight or for a minimum of 6 hours.