Rating: 4.57 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Gallery

Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
20 mins
total:
35 mins
Servings:
3
Yield:
1 1/2 cups
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Cook's Notes:

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 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

306 calories; protein 10.2g; carbohydrates 20.9g; fat 22.3g; sodium 1127.2mg. Full Nutrition
Advertisement