Creamy Vegan Alfredo Sauce
This incredibly creamy vegan alfredo sauce is easy to make with just a handful of ingredients, ready in 15 minutes or less. So rich and flavorful, no one will guess it's plant-based! Makes approximately 4 cups of sauce.
Instructions
- 1
Boil water, add the fettuccine pasta (12 ounces) and cook per package directions. Drain, return to pot, and cover.
- 2
Boil water (4 cups). Pour hot water (4 cups) over the raw cashews (1.5 cups) and let soak for 5 minutes.
- 3
Meanwhile, heat the olive oil (2 tbsp) in a small pan over medium heat. Sauté the sweet onion, chopped (0.5 medium) and garlic, minced (6 cloves) for 5 minutes until translucent. Remove from heat.
- 4
Drain the raw cashews (1.5 cups) and discard the soaking water. Add the drained raw cashews (1.5 cups), sautéed sweet onion, chopped (0.5 medium) and garlic, minced (6 cloves), unsweetened almond milk (2 cups), nutritional yeast (0.25 cup), lemon juice (1 tbsp), and salt (1 tsp) to a high-powered blender. Blend until very smooth.
- 5
Pour the sauce over the pasta and stir. Heat on low until warm if needed, adding water if it becomes too thick. Serve immediately.
Nutrition Facts
Per portion