Vegan Cashew Alfredo Sauce

Pasta Sauce - Side Dish

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 20 mins

Total: 35 mins

Servings: 3

Yield: 1 1/2 cups

Vegan Cashew Alfredo Sauce

Ingredients

1 cup raw

unsalted cashews

1 ½ cups water

1 cup unsweetened almond milk

¼ cup water

or as needed

2 tablespoons minced fresh garlic

2 tablespoons nutritional yeast

1 tablespoon lemon juice

or more to taste

1 teaspoon salt

or more to taste

1 teaspoon ground black pepper

Mushroom Cream Sauce With Shallots

Side Dish

Directions

Step 1

Soak cashews in 1 1/2 cups water until softened in a bowl at least 20 minutes.

Step 2

Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product as it thickens when heated. Add garlic nutritional yeast lemon juice salt and pepper; blend until smooth.

Step 3

Pour mixture into a saucepan. Heat on medium-low heat stirring occasionally until heated through and desired thickness is achieved about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

Nutritional Information

Vegan Cashew Alfredo Sauce

Servings Per Recipe:3

Calories: 305.9

% Daily Value *

Protein: 10.2g 21%

Carbohydrates: 20.9g 7%

Dietary Fiber: 3.3g 13%

Sugars: 4.9g

Fat: 22.3g 34%

Saturated Fat: 4.2g 21%

Vitamin A Iu: 180.8IU 4%

Niacin Equivalents: 21mg 162%

Vitamin B6: 3.3mg 209%

Vitamin C: 2.9mg 5%

Folate: 112.3mcg 28%

Calcium: 103mg 10%

Iron: 3.4mg 19%

Magnesium: 127.9mg 46%

Potassium: 452.5mg 13%

Sodium: 1127.2mg 45%

Thiamin: 0.1mg 10%

Calories From Fat: 200.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.