Cashew Alfredo Sauce
This creamy cashew Alfredo is a delicious vegan alternative, offering a rich, velvety texture and a nutty flavor that's perfect for pasta dishes. Made with simple, plant-based ingredients, it's a healthy and dairy-free option that doesn't compromise on taste!
Servings: 2 cups
Calories: 185kcal
Equipment
Ingredients
- 1/2 cup raw cashews
- 3-4 cloves garlic depending on the size
- 1 cup plant milk almond, soy, cashew, etc.
- 1 teaspoon white wine vinegar or lemon juice
- 1/4 cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch or other thickener
- 1/2 teaspoon sea salt
- pepper to taste
Instructions
Vitamix Method
- If using this method, there is no need to soak the cashews first. Simply place all of the ingredients into your Vitamix blender (or another powerful blender) and allow it to blend and cook the sauce at the same time. Gradually turn it up to the highest setting, and allow it to blend and cook to thicken this sauce. It will need to blend for approximately 2-minutes to thicken up.
Blender & Stovetop Method
- Most likely if your blender isn’t high powered, you’ll need to soak the cashews in warm water for about 30 minutes or more to soften them up. This will help the sauce be nice and creamy.
- After soaking, drain the water and add all of the sauce ingredients to a blender and process until nice and smooth.
- Then transfer the blender contents to a saucepan and cook on the stovetop on medium-high heat for approximately 5-minutes until it has thickened up to the desired consistency.
Serving Options
- Cook your pasta according to the package directions. I use several different types including whole wheat, spiral pasta, and whole wheat fettuccini.Once it has cooked, drain the water and rinse it with cool water to stop the cooking process and keep it from sticking together. I pour it into a colander over the sink to do this.
- Drizzle the cashew alfredo sauce over your pasta and enjoy! Other great ways to serve this sauce are over a baked potato, as a white sauce on veggie pizza, and drizzled over roasted veggies. The possibilities are endless!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Nut-Free Option- For those avoiding cashews, almonds and sunflower seeds can be substituted. These do change the flavor a bit but they are still quite good.
- Thickness- Remove the sauce from the heat source immediately after reaching the consistency and creaminess desired. If left on the heat, it will continue to thicken.
- Thinning- If the sauce becomes too thick, using either cooking method, simply add a little plant milk and it will thin right out.
- Storage- Store it in an airtight container in the refrigerator for up to 7 days. It freezes well too.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 19g | Protein: 9g | Fat: 9g | Sodium: 334mg | Fiber: 3g | Sugar: 1g