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Quick Vegan Cashew Alfredo Sauce recipe

Quick Vegan Cashew Alfredo Sauce

This quick vegan cashew alfredo sauce made without nutritional yeast is my go-to when I want a richer, more decadent pasta sauce. I like pairing it with mushroom pasta for the ultimate comfort meal. Thankfully with healthier substitutions compared to the typical alfredo, we can feel good eating this scrumptious sauce.
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Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 1/2 lemon
  • 3/4 cup hot water from the tea kettle leave the kettle on the heat as you might need a touch more
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp thyme
  • 1/2 tsp salt to start I sprinkle more on top of the pasta too
  • Few grinds on the pepper mill or a few shakes

Method
 

  1. Add everything to the blender and let it sit while you make your pasta. This allows the cashews to soak in the hot water which makes it a bit creamier. You can also soak cashews in a bowl of room temp water for 1-2 hours if you think of it ahead of time (drain & rinse prior to use). Once your pasta is pretty much ready, blend the sauce. Add a splash more of water if the blender needs help, but start with adding small amounts as you want it thick and more flavorful. If you add too much water, you'll need a few more dashes of seasonings. Pour and mix into your pasta. Enjoy!

Notes

I use the sauce recipe with an 8 oz box of pasta, which makes it extra rich and saucy.
If you have a wide Vitamix container, you will need to double the recipe to get it to hit the blades. Store any leftovers in a glass air-tight container and use within 5 days. I recommend the Beast Blender or a nutribullet for a small sauce blender.