Cashew Alfredo Sauce

You only need 15 minutes, simple pantry ingredients, and a blender to make this super creamy , rich, and buttery alfredo sauce! Add your favorite noodles for a delicious and comforting vegan meal that the whole family will enjoy!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 325kcal

Author Stacey Eckert

Equipment

Sauce Pan
Blender
Large Pot

Ingredients

1 cup raw cashews
1 tsp Italian seasonings
1 ½ tsp garlic powder
1 tsp onion powder
¼ tsp chili pepper flakes
4 tbsp nutritional yeast
½ tsp salt
¼ tsp black pepper
2 cups unsweetened plain coconut milk (I used the kind in a refrigerated carton)
2 tbsp lemon juice
⅛ tsp dried parsley (or fresh)

Instructions

Put the cashews in a sauce pan and cover them with water by two inches. Bring it to a boil and then reduce the heat to medium high and let it cook for 10 minutes. Carefully, drain the water.
While the cashews are boiling, boil water in a large pot for the pasta. Cook the noodles according to the package instructions. Before you drain the noodles, reserve one cup of the salted water.
Put the soaked cashews, garlic powder, onion powder, chili flakes, Italian seasonings, nutritional yeast, salt, pepper, unsweetened coconut milk, and lemon juice in a blender and blend it on high until it's smooth and creamy.
You can warm the sauce up in a skillet or you can pour the sauce directly over the hot noodles and stir to combine. The noodles should be hot enough to warm the sauce. If the sauce is too thick, add a 1 tbsp at a time of the reserved pasta water. Garnish with parsley.

Notes

Whatever type of plant milk you use, make sure it's unsweetened and not vanilla-flavored.
Store the leftover alfredo pasta in an airtight container in the fridge for 2-3 days or freeze it for a future meal.

Nutrition