Vegan Cashew Alfredo Sauce

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This is my go-to cashew Alfredo recipe. 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 sautéed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave but will reheat 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.

1
Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
20 mins
Total Time:
35 mins
Servings:
3
Yield:
1 1/2 cups

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

Directions

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

  2. Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, 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.

  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.

Tips

You can use soy milk instead of almond milk, or a combination of both. Or, if you don't have milk, I've done this with just water. The sauce is a bit thinner and less creamy (the cashews don't seem to blend as well in just water), but the taste is very similar.

I have soaked the cashews anywhere from 20 minutes to 12 hours. It allows them to blend a bit smoother.

Using a blender is easier to pour from than a food processor.

Nutrition Facts (per serving)

306 Calories
22g Fat
21g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 306
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 21%
Sodium 1127mg 49%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 10g
Vitamin C 3mg 15%
Calcium 103mg 8%
Iron 3mg 19%
Potassium 453mg 10%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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