This vegan Alfredo sauce is perfectly creamy and cheesy without the dairy. Serve with your favorite pasta! Gluten-free.
Course Main Course
Keyword dairy-free Alfredo sauce
Prep Time 20minutes
Cook Time 5minutes
Author Tessa Fisher
1cup (140g)raw cashews
3/4cupunsweetened almond milk
2teaspoonsfresh lemon juice
couple pinches cayenne pepper
1/2teaspoonground black pepper
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.