Vegan Cashew Alfredo Sauce
Description
This vegan, cashew-based Alfredo recipe proves that you can enjoy the creaminess of white sauce on pasta and veggies without using dairy products.
Ingredients
•
1 cup raw, unsalted cashews
•
1 1/2 cups water
•
1 cup unsweetened almond milk
•
1/4 cup water, or as needed
•
2 tablespoons minced fresh garlic
•
2 tablespoons nutritional yeast
•
1 tablespoon lemon juice, or more to taste
•
1 teaspoon salt, or more to taste
•
1 teaspoon ground black pepper
Directions
1
Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
2
Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
3
Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.