Vegan Alfredo
Dairy-free alfredo sauce for pasta!
Servings: 4 servings
Equipment
- Blender / Food Processor
Ingredients
- 1 cup cashews
- 2 tablespoons nutritional yeast
- 1/2 lemon
- 1 onion diced
- 4 garlic cloves minced
- 1/2 cup alternative milk
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 vegetable stock
- Your desired pasta I had mine with tagliatelle
Instructions
- Soak the cashews for overnight. If you are pressed for time, soak them in hot water for a few hours.
- When it’s time to start cooking, cook the onions and garlic first. When the onions start turning translucent, mix in the vegetable stock with 1 tablespoon of water.
- Once the vegetable stock is cooked through the onions and garlic, throw the cashews to mix in with the onions and garlic and stir for 2 minutes.
- Place the onions, garlic, and chews into a food processor or blender with the nutritional yeast, lemon, alternative milk, 1 teaspoon of salt, and pepper. Voila, this is your alfredo sauce! Keep blending until smooth and creamy like texture.
- Boil water for pasta and salt the water.
- Place pasta and cook as per directions for the specific pasta you have chosen. While pasta is cooking, you can cook any other vegetables you want to serve with your dish. Personally, I looooove mushrooms!
- Once pasta is cooked, mix sauce with pasta. Then, serve!
Notes
Feel free to season as you wish with any herbs like parsley or basil. Or add more nutritional yeast for a cheesier taste.
