If you’re looking for a creamy vegan alfredo sauce that tastes like a traditional (or classic) alfredo sauce, this one is definitely a must try! This cashew-based, gluten-free, oil-free, dairy-free alfredo has a savory cheesy flavor; decadent, rich, and full of flavor that you’ll love even if you’re not dairy-free or vegan. It makes for a perfect meal prep option that’s versatile, high in protein and healthy fats, and very easy to make.
Is This Recipe Actually Healthy?
Traditional alfredo sauce is a simple white or cream sauce that’s made out of heavy cream, butter, and lots of parmesan cheese. It’s a definite comfort meal. With this vegan alfredo sauce, the creaminess comes from blending soaked, raw cashews instead of the heavy cream with the cheesiness coming from nutritional yeast instead of parmesan cheese.
Cashews are amazing versatile nuts that are high in healthy fats, protein and fiber. It’s truly one of the most well balanced nuts. Because of the high fat content of these nuts, they make a great substitute whenever heavy cream is needed. The best way to get the thick consistency is to soak unsalted, raw cashews overnight. Cashews also have an amazing amount of essential minerals that supports the immune system, such as copper, zinc, iron, and magnesium.
Nutritional yeast is a common nutrient dense vegan cheese and is an amazing source of vitamins, minerals, and protein. It has a savory, nutty, and even cheesy flavor and comes in either flakes or as a powder. Nutritional yeast also has a significant amount of B vitamins, however most have been fortified with vitamin B12 and vitamin B9 (or folic acid), which helps with boosting energy, metabolism, and recovery. Nutritional yeast also contains high amounts of antioxidants, which helps with immune support.
Recipe Ingredients
To make the best vegan alfredo sauce, you’ll need:
- 1 cup cashews, raw and unsalted
- 3 tablespoon olive oil, divided
- 1 cup yellow onion, diced
- 2 teaspoon garlic, minced
- 1 cup unsweetened almond milk
- 2 teaspoon lemon juice
- 1 ½ tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
Can I make this sauce without cashews?
Yes you can! If you’re allergic to nuts, substituting cashews for seeds is a great alternative. Some seeds that you can use are sunflower seeds, pumpkin seeds, hemp seeds or a combination of the three. If using seeds as a base, it’s still best to soak them to make them creamier and a whole lot more digestible.
Another option is using cauliflower. The best way to use cauliflower in this dairy free alfredo is to steam fresh or frozen cauliflower until its fork tender and then purée it in a blender or with a food processor.
You can also substitute the unsweetened almond milk with soy milk, oat milk or coconut milk to contribute to the creamy consistency.
Expert Tips & Tricks
- If you forget to soak the cashews overnight, you can also boil water and pour it over the cashews, allowing them to soak for 15 to 20 minutes.
- Feel free to add more basil, pepper, and nutritional yeast based on taste preference.
- You can add the onions without sautéeing them first, but it will change the flavor of the sauce.
- If you want a thinner sauce, add more almond milk.
- If you want a thicker sauce, add more cashews.
- Fresh basil is perfect to use especially when in season.
- You can warm your almond milk before assembling to make a warm sauce. Alternatively, heat the completed alfredo sauce on the stove for a few minutes before serving.
Recipe Variations
Even though this homemade alfredo sauce is a natural pairing with pasta, its cheesy flavor, creamy and velvety texture, makes it the perfect pairing with other meals. Below are a few examples of how else you can use this vegan alfredo:
- A topping for heartier vegetables like steamed broccoli, cauliflower, carrots, and parsnips.
- An amazing base for casserole dishes or upgrading your basic au gratin or scalloped potatoes.
- A dressing for extra flavor and as a healthier option for creamy salad dressings.
- As a substitute or addition to your homemade pizzas.
Storage Instructions
This creamy vegan pasta sauce will stay good in the fridge for up to 5 days and can freeze for up to 3 months. I recommend freezing this sauce in an ice cube tray or in silicone containers so that you can easily thaw it in individual portions/servings.
📖 Recipe
Vegan Alfredo Sauce Recipe
Ingredients
- 1 cup cashews raw & unsalted
- 3 tablespoon olive oil divided
- 1 cup yellow onion diced
- 1 teaspoon garlic minced
- 1 cup unsweetened almond milk
- 2 teaspoon lemon juice
- 1½ tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
Instructions
- Add the cashews into a medium-sized bowl and cover with water. Cover the cashews and leave them on the counter for 6-8 hours to soak. Then drain and rinse the cashews. Set aside.
- Heat a medium pan on the stove over medium heat.
- Add 1 tablespoon of olive oil into the pan along with the yellow onion. Sauté for about 5-7 minutes, until the onions begin to cook and turn translucent.
- Add the minced garlic into the onions and sauté for another minute. Remove from heat.
- In a food processor or blender, add the drained cashews, 2 tablespoon olive oil, almond milk, lemon juice, nutritional yeast, salt, black pepper, and dried basil. Turn the food processor to high and blend for about 30 seconds.
- Remove the lid and add the sautéed onions and garlic into the food processor. Replace the lid and continue to blend for about 3-5 minutes, until the alfredo is completely smooth.
- Serve with fettuccine pasta and enjoy!
Notes
- If you forget to soak the cashews overnight, you can also boil water and pour it over the cashews, allowing them to soak for 15 to 20 minutes.
- Feel free to add more basil, pepper, and nutritional yeast based on taste preference.
- You can add the onions without sautéeing them first, but it will change the flavor of the sauce.
- If you want a thinner sauce, add more almond milk.
- If you want a thicker sauce, add more cashews.
- Fresh basil is perfect to use especially when in season.
- You can warm your almond milk before assembling to make a warm sauce. Alternatively, heat the completed alfredo sauce on the stove for a few minutes before serving.
For other dairy-free, vegan friendly pastas:
1. Vegan, Gluten Free Mac and Cheese
2. Creamy Pumpkin Alfredo Pasta
Comments
No Comments