Vegan Cashew Alfredo Sauce

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close.

I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna.

It doesn’t reheat well in the microwave, but will re-heat on the stove on low for 5 minutes.

There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

Step: 1

Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.

Step: 2

Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.

Step: 3

Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

Per Serving: 306 calories; protein 10.2g; carbohydrates 20.9g; fat 22.3g; sodium 1127.2mg.

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