Description

Creamy and flavorful, this Vegan Alfredo Sauce is a perfect dairy-free alternative to traditional alfredo sauce. Made with wholesome ingredients like cashews and nutritional yeast, it’s a versatile sauce that pairs well with pasta, vegetables, or in casseroles.

Ingredients

Ingredients:

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ cups unsweetened almond milk (or other plant milk)
1 cup raw cashews (soaked for 2–4 hours, then drained)
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
¼ cup water (as needed to adjust consistency)

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Instructions

Sauté Garlic: In a small skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes until fragrant but not browned.
Blend Ingredients: In a high-speed blender, combine sautéed garlic, almond milk, soaked cashews, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until smooth and creamy. Add water as needed to adjust consistency.
Heat Sauce: Pour the sauce into a saucepan and heat gently over low heat until warmed through.
Serve: Serve over cooked pasta, steamed vegetables, or as a creamy base for casseroles.

Notes

For a nut-free version, use sunflower seeds or silken tofu in place of cashews.
Add a pinch of turmeric for color or fresh herbs for added flavor.