Description
This creamy, rich cashew-based vegan Alfredo sauce is the perfect dairy-free alternative for your favorite pasta dishes. It’s quick to prepare, delicious, and works in a variety of meals. Whether you’re making pasta, lasagna, or even a veggie dip, this sauce is a must-try for plant-based eaters!
Ingredients
1 cup raw cashews
¾ cup water
2 garlic cloves, peeled
½ tbsp lemon juice
½ cup diced onion
2 tbsp nutritional yeast
1 tsp kosher salt
¼ tsp dried rosemary
¼ tsp ground black pepper
Instructions
Soak the cashews: Add the cashews to a bowl and cover with about 2 inches of cold water. Soak overnight (or for at least 6 hours), then drain and rinse them.
Blend together: In a high-powered blender, combine the soaked cashews, fresh water, garlic, lemon juice, onion, nutritional yeast, salt, rosemary, and black pepper. Blend until smooth.
Use or store: Use the sauce immediately, or store it in a sealed container in the fridge or freezer for later use.
Notes
For extra flavor, add a pinch of smoked paprika or a dash of hot sauce. If you prefer a thinner sauce, add more water to reach the desired consistency. This sauce can be stored in the fridge for up to 5 days or frozen for up to a month.
Nutrition
- Serving Size: ¼ cup
- Calories: 100
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg