Dairy-Free Alfredo
Enjoy this incredibly rich, creamy, and decadent vegan alfredo sauce, ready in just 20 minutes with simple ingredients. It's a healthy, dairy-free, and oil-free dish that's sure to impress.
Instructions
- 1
Boil water (12 cups) in a large pot. Once boiling, add pasta (14 oz) and salt (0.5 tbsp). Cook for minutes (9) or until al dente. Pasta cooking time will vary.
- 2
While pasta water heats, combine vegetable broth (2 cups), raw cashew butter (0.25 cup), apple cider vinegar (1 tsp), nutritional yeast (2 tbsp), brown rice flour (2 tbsp), garlic powder (1 tsp), fine sea salt (1 tsp), ground black pepper (0.25 tsp), and Italian seasoning (1 tsp) in a blender. Blend until very smooth. Taste and adjust vinegar as needed.
- 3
Check if water is boiling yet.
- 4
Transfer the blended sauce to a large pan over high heat. Once bubbling, reduce heat to medium-low and whisk continually for [3-4 minutes] until thickened. Avoid overcooking, as it will thicken further as it cools. Stir in [any vegetables] if desired and cook for minute (1).
- 5
Once the pasta is done, drain and rinse with [water] (especially if using brown rice pasta) to stop cooking. Serve immediately with the alfredo sauce and garnish with extra [dried italian herbs] or [red pepper flakes].
Nutrition Facts
Per portion