Vegan Alfredo Sauce

I love making anything that involves turning cashews into something cheesy. I love this recipe because it's quick and easy to make and pretty good for you!

When I use this as a pasta sauce I like to mix in some broccoli. I chop the broccoli into small pieces and mix it all together. The picture is different because I was sharing my meal with someone who doesn't enjoy broccoli.  You can also add peas and some fresh herbs to make another tasty dish.

When making this recipe it's best to use raw organic cashews if you can. Soak them in water anywhere from 20 minutes as a minimum to overnight. If you don't have a highspeed blender definitely soak them overnight so your sauce is creamy.

I like to add a small amount of carrot to add a little sweetness and color. That is my preference but it's not completely necessary. The lemon can be very important because it helps make the sauce taste like cheese and not cashews. The nutritional yeast is also very important for the cheesy flavor and added nutrition. If you plan on eating plant-based or vegan from now on consider this item a staple in your kitchen.

This sauce will cover about 1 lb. of pasta adequately. If your adding broccoli be sure to squeeze out any water after cooking it so it doesn't water down the sauce. You might want to use less pasta if you want it to be extra cheesy.

Let's get started!


Prep time (Not including soaking the nuts) 10 minutes

Cook time 10 minutes

Gluten-Free/Vegan/Dairy Free

Servings-4-6


What You Will Need

1 medium white onion, diced

3-5 garlic cloves, minced

1/2 of a carrot, shredded

1 1/2 - 2 cups of veggie broth

1/2 heaping cup of raw cashews, soaked for 20 min to 24 hrs

2 tbs fresh lemon juice

5 tbs of nutritional yeast

salt and pepper to taste

What You Need To Do

  • In a medium saucepan on medium-high heat saute the onion, garlic, and carrot in 1 cup of the veggie broth. 
  • Cook until all the broth is evaporated, about 5-7 minutes.
  • Remove from heat and place the veggies into the blender
  • Add another 1/2 cup of veggie broth and the rest of the ingredients limiting the lemon juice to 1 tbs to start.
  • Blend on high until smooth.
  • Add the rest of the lemon juice unless the mixture is too thin.
  • Taste the sauce and season if needed with sea salt and pepper.
  • The sauce should be pourable but very thick. Add more veggie broth if you need to thin it out.

Serve over a pasta of your choice. It also tastes great with steamed broccoli and as a sauce for roasted veggies.

I hope you enjoy and keep this recipe as a staple in your plant-based kitchen!

Xo, T

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