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)
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
- 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.
