Vegan Alfredo Sauce Recipe
This vegan Alfredo sauce comes out spectacularly rich, super creamy, flavorful, and tastes heavenly, just as Alfredo should be.
Equipment
- Blender
Ingredients
- 1 12-ounce package fettuccine pasta
- 2 cups almond milk unsweetened, unflavored
- 1½ cups raw cashews
- ¼ cup extra virgin olive oil
- ¼ cup nutritional yeast
- 6 cloves garlic minced
- 1 sweet onion chopped
- 1 tablespoon lemon juice
- 1 tablespoon salt to taste
- 1 tablespoon freshly chopped parsley
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, set aside, and cover.
- Bring 4 cups of water to a boil. Put the cashews in a bowl, pour the hot water over them, and allow to soak for 5-7 minutes.
- In a saucepan over medium heat, add the olive oil to heat up, toss in the onions and garlic, and sauté for 5 minutes. Remove from heat.
- Drain the cashews and transfer them to a blender. After that, add in the sautéed onions and garlic, almond milk, nutritional yeast, lemon juice, salt, and chopped parsley. Blend until very smooth.
- Pour the blended sauce over the pasta, and stir so it is properly distributed. If the pasta gets cold, heat the Alfredo sauce and pasta mix on low heat for a couple of minutes. Serve and enjoy!
Notes
- This dish is best eaten the day it is cooked, but if you have excess, the sauce freezes well! Transfer to a freezer-friendly container and store in the freezer. Allow to thaw in the refrigerator overnight before reheating in the microwave or stove top until warm.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 64gProtein: 17gFat: 36gSaturated Fat: 4gSodium: 460mgFiber: 5gSugar: 3g
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