Description
A simple recipe for a rich, dairy-free Alfredo sauce made from soaked cashews, providing a thick and savory coating for pasta.
Ingredients
Scale
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil (optional, for richness)
Instructions
- Drain the soaked cashews completely.
- Place the drained cashews, vegetable broth, nutritional yeast, garlic, lemon juice, Dijon mustard, onion powder, salt, and pepper into a high-speed blender.
- Add the olive oil if you are using it.
- Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed to prevent graininess. This may take 1 to 2 minutes depending on your blender.
- Taste the sauce and adjust salt, pepper, or lemon juice as needed.
- Heat the sauce gently in a small saucepan over low heat until warmed through. Do not boil.
- Toss immediately with your favorite cooked pasta, such as fettuccine or linguine.
Notes
- For a thinner sauce, add vegetable broth one tablespoon at a time until you reach your desired consistency.
- For a deeper savory flavor, add 1/4 teaspoon of white miso paste when blending.
- This sauce thickens as it cools; reheat gently with a splash of water or broth if serving later.
- Serve this sauce over steamed broccoli or roasted asparagus for a complete meal.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: Sauce
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 7
- Cholesterol: 0