Cashew Alfredo Sauce (Vegan!)
This easy vegan alfredo is just as rich and creamy as the classic version. But it's made with no dairy or egg, and ready in 15 minutes!
Servings: 6 (1/3-cup servings)
Ingredients
- 1 cup raw cashews (soaked*)
- 1 1/2 cups vegetable broth
- 3 Tbsp. nutritional yeast
- 1 Tbsp. onion powder
- 1 Tbsp. cornstarch (or arrowroot)
- 1 Tbsp. white miso
- 1 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1/4 tsp. garlic powder
Instructions
- Add all ingredients to a high-speed blender. Blend for about 30 seconds or until completely smooth.
- Then pour the sauce into a small saucepan on the stove. Heat over medium (whisking often to prevent clumping and sticking to the pan) for about 5 minutes or until the sauce is just warmed through and slightly thickened.
- Remove from heat. Add salt and black pepper to taste if desired.
Notes
*Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4 hours or overnight. Then drain and rinse before using. Or quick soak: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse.
Flavor variations: Add black pepper, nutmeg, garlic (fresh cloves or roasted), chives, dried rosemary, Italian seasoning, lemon zest, etc.
Thickness: This is a medium-thick sauce, so adjust as desired. For a thicker sauce, slightly decrease the broth, or increase the cornstarch/arrowroot. For a thinner sauce, use less cornstarch/arrowroot or omit it completely.
Yield: Recipe makes about 2 heaping cups sauce.
Nutrition Per Serving (Estimate)
Calories: 152 kcal | Carbohydrates: 12 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 239 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 128 IU | Vitamin C: 2 mg | Calcium: 15 mg | Iron: 2 mg
