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vegan-alfredo-sauce

Vegan Alfredo Sauce Recipe

This vegan Alfredo sauce comes out spectacularly rich, super creamy, flavorful, and tastes heavenly, just as Alfredo should be.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 64gProtein: 17gFat: 36gSaturated Fat: 4gSodium: 460mgFiber: 5gSugar: 3g

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.
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