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Vegan Alfredo Sauce

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.
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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)
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Ingredients

1 cup raw cashews

2 tablespoons olive oil 

1 large yellow onion, diced (about 2 cups) 

4 cloves garlic, minced 

3/4 cup vegetable broth 

1/2 cup unsweetened almond milk 

1/4 cup nutritional yeast 

1 tablespoon fresh lemon juice  

Pinch freshly grated nutmeg 

Kosher salt and freshly ground black pepper 

Directions

  1. Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
  2. Drain the cashews and set aside. 
  3. 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. 
  4. 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. 
  5. To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.