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–+ servings
Pasta with alfredo sauce in a rustic bowl.
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Dairy-Free Alfredo Sauce

This dairy-free Alfredo sauce is a perfectly creamy and cheesy plant-based sauce. Serve with your favorite pasta! Gluten-free.
Course Main Course, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Servings 4
Calories 368kcal
Author Tessa

Equipment

Ingredients

  • 1 cup (140g) raw cashews
  • ¾ cup unsweetened almond milk
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 clove minced garlic
  • 2 tablespoons nutritional yeast
  • couple pinches cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Place your raw cashews in a high powered blender. Cover with boiling water. Allow to sit for 5-10 minutes. Drain and return cashews to blender.
  • Add almond milk, lemon juice, olive oil, garlic, nutritional yeast, cayenne pepper, salt, and pepper to the blender. Blend on high, until mixture is smooth.
  • If adding to pasta, transfer to pot with drained pasta and stir over low heat until warmed. This Alfredo sauce recipe works well with 8-10oz package of pasta.
    If using with other proteins, heat Alfredo sauce in a small saucepan over low heat, stirring occasionally, until warm.

Notes

  • Don't have a high-speed blender? A food processor can be used in its place.
  • If you want a thinner sauce, add a little more almond milk.

Nutrition

Serving: 0.25cup | Calories: 368kcal | Carbohydrates: 20g | Protein: 13g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 650mg | Potassium: 474mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 4mg