Vegan Creamy Cashew Alfredo Sauce
A recipe for a rich, dairy-free Alfredo sauce using soaked cashews for a smooth, creamy texture.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: About 1.5 cups sauce
- Category: Sauce
- Method: Blending
- Cuisine: Italian-Inspired
- Diet: Vegan
Ingredients
Scale
- 1 cup raw cashews, soaked
- 1 cup water or vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (optional, for sautéing garlic)
Instructions
- Soak the raw cashews in hot water for at least 30 minutes, or in cold water for 4 hours. Drain and rinse them well before use.
- If using, gently sauté the garlic in olive oil in a small pan for one minute until fragrant. Do not brown the garlic.
- Place the drained cashews, water or broth, nutritional yeast, lemon juice, sautéed garlic (or raw garlic), salt, and pepper into a high-speed blender.
- Blend on high speed until the mixture is completely smooth and creamy. This may take 1 to 3 minutes depending on your blender power. Stop and scrape down the sides as needed.
- Taste the sauce and adjust salt or lemon juice if necessary.
- Heat the sauce gently in a saucepan over low heat until warmed through. Do not boil.
- Toss immediately with your favorite cooked pasta.
Notes
- For a thinner sauce, add more water or broth, one tablespoon at a time, while blending.
- If you do not have a high-speed blender, soak the cashews longer to ensure a smooth result.
- Add a pinch of nutmeg for a more traditional Alfredo flavor profile.
Nutrition
- Serving Size: 1/4 cup sauce
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 0