World Best Vegan Alfredo Sauce
This vegan alfredo sauce is the perfect cashew-based, dairy-free alternative to use in a variety of meals. It's rich, creamy, and so delicious!
Equipment
- Vitamix Blender The one kitchen tool I can't live without for blended recipes!
Instructions
Notes
Instructions
1) Soak the cashews.
Add the cashews to a bowl and cover by about 2 inches of cold water. Soak overnight (or at least 6 hours), then drain and rinse them.
2) Blend together.
Add the cashews, fresh water, garlic, lemon juice, onion, nutritional yeast, salt, rosemary, and pepper to a high-powered blend, and blend until smooth.
3) Use or store.
Use this vegan Alfredo sauce immediately (see ideas in the post above!) or store in a sealed container in the fridge or freezer.
Lisa’s Tips
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- The water used to soak the cashews is separate from the water used in blending. You’ll discard the water you use for soaking.
- The recipe makes approximately 1 cup of sauce.
- If you’ve never cooked with nutritional yeast before, it’s small little flakes (about the size of large sea salt flakes) of deactivated yeast that provide a nutty, cheese-like flavor.
- To store in the fridge: You can store this sauce in the fridge for up to 5 days in a sealed container. Just keep in mind that the sauce will thicken up as it sits in the fridge and sometimes while you’re cooking with it. If that happens and you want a thinner sauce, just add more water.
- To freeze for later: I recommend freezing it in a silicone ice cube tray, so you can easily thaw individual portions as needed.