Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Vegan Alfredo Sauce
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- Level: Easy
- Total: 8 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 173
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 277 mg
Alfredo sauce goes dairy-free! We blended cashews with sauteed aromatics, nutritional yeast and almond milk to make your favorite rich and thick pasta topper -- without the cream.
- Level: Easy
- Total: 8 hr 20 min (includes soaking time)
- Active: 20 min
- Yield: about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 173
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 277 mg
Ingredients
Directions
- Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
- Drain the cashews and set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
- To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.
