Vegan Alfredo Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
148 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Alfredo Sauce
Description
The Vegan Alfredo Sauce begins with softening chopped yellow onion and garlic in olive oil until translucent and fragrant. These cooked aromatics are blended with raw cashews soaked in water, fresh lemon juice, apple cider vinegar, salt, and black pepper until very smooth. The cashews provide a rich, creamy base that mimics the texture of dairy cream without using milk or cheese.
The sauce's flavor balances the mild sweetness from sautéed onion with the acidity of lemon and vinegar, while the salt and pepper season it. It is intended to coat cooked pasta, with the suggestion that seasoning may need adjustment once combined with noodles, as the pasta will dilute the flavor. The sauce’s creamy texture ensures even coverage and a satisfying mouthfeel typical of alfredo sauces.
Leftover sauce can be refrigerated and used within five days. This recipe yields enough sauce to dress one pound of pasta, making it suitable for a family meal or several servings.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 4 garlic minced, cloves
- 1 cup cashews not roasted or salted, whole
- 1 cup water
- 1 tablespoon lemon juice fresh
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons salt I use Real Salt brand, fine sea salt
- ½ teaspoon black pepper ground
Instructions
- Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
- In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
- Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition estimates are approximate and based on about one-third cup serving size.
- The recipe makes about two cups of sauce, enough for one pound of pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 587mg | 24% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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