Vegan Alfredo Sauce
This vegan alfredo sauce is incredibly rich and creamy. It’s a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor.
I’m so excited about this alfredo sauce recipe that I don’t even know where to start. It’s a vegan alfredo sauce. A dairy-free alfredo sauce. And a deliciously rich and creamy alfredo sauce that you’ll love even if you’re not vegan or dairy-free. Are you with me?
I’m not vegan or dairy-free (I’m what you’d consider dairy-light) but I love to create recipe options for those of you who are. Because as a gluten-free gal I know a thing or two about food restrictions and how exciting it can be to enjoy a classic recipe. Even if it is slightly modified.
If you’ve been following this blog for a while you’re familiar with my affinity for cashews and their amazing ability to morph into creamy, dreamy, dairy-like recipes. My homemade Cashew Milk, Cashew Cream, Vegan Caramel Cheesecake, Cashew Date Shake and Macadamia Cashew Butter are just a few examples.
Well, let me introduce you a new creamy, dreamy, cheesy recipe (though it has no cheese) – my Vegan Alfredo Sauce.
How to Make this Vegan Alfredo Sauce
Cashews that have been soaked overnight form the base of this alfredo sauce. Just toss those in a high powered blender along with garlic, lemon juice, onion and some herbs. But the secret ingredient, the one that gives this alfredo sauce that wonderful cheesy flavor is nutritional yeast.
If you’ve never cooked with nutritional yeast before, it’s small little flakes (about the size of large sea salt flakes) of deactivated yeast which provides a nutty, cheese-like flavor. Nutritional yeast is also a significant source of B Vitamins.
Blend everything together and voila – a super simple and amazingly delicious vegan alfredo sauce. I should mention that this sauce does thicken up as it’s stored in the fridge and sometimes while you’re cooking with it. If that happens and you want a thinner sauce, just add more water.
So what do you do with this sauce? I’d start with topping it on every spiralized veggie imaginable. In fact, to get you started I’ve whipped up a Parsnip Noodle Chicken Alfredo. If you’re vegan, just replace the chicken with snap peas or another vegetable. You can also top this alfredo sauce on roasted vegetables or potatoes. So good.
Vegan Alfredo Sauce
This vegan alfredo sauce is a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor. Add it to spiralized vegetable noodles, potatoes and many other dishes.
- 1 cup raw cashews, soaked overnight, drained and rinsed
- 3/4 cup water
- 2 garlic cloves, peeled
- 1/2 tbsp lemon juice
- 1/2 cup diced onion
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp dried rosemary
- 1/4 tsp black pepper
- After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.
- Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
- Use immediately in a recipe or store in a sealed container in the fridge.
This vegan alfredo sauce will last for up to 5 days in the fridge. You can also freeze it for up to 6 months.
If you’d like a thinner sauce, just add more water.
Yield: 1 cup, Serving Size: 1/4 cup
- Amount Per Serving:
- Calories: 223.5
- Total Fat: 14.5g
- Saturated Fat: 2.5g
- Sodium: 597.3mg
- Carbohydrates: 16.5g
- Fiber: 3.6g
- Sugar: 3.3g
- Protein: 10.5g
Did you make this recipe? I'd love to see!
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