The Best Vegan Alfredo Sauce

White plate of pasta with vegan alfredo sauce

The Best Vegan Alfredo Sauce

This vegan alfredo sauce is simply the best. It's made in only 3 minutes in a blender and is ultra-rich, creamy, cheesy, and nutty, too. This recipe is "Is this really vegan?" material!

Prep: 30

Yield:4

Equipment

high-speed blender

Ingredients

1 ½ cups raw cashews
¾-1 cup water or unsweetened almond milk
2 cloves garlic peeled
2 tablespoons lemon juice fresh
2 tablespoons nutritional yeast
1 - 1 ½ teaspoon salt plus more to taste
1 teaspoon dried basil
1 teaspoon tahini
¾ pound fettuccine or other pasta cooked in salted water according to package instructions and drained
parsley for garnish freshly chopped, for garnish, optional

Instructions

Soak raw cashews in hot water for 30-60 minutes while I do other things. (See notes.)
Drain the cashews and add to high-speed blender along with other water or almond milk, garlic, lemon juice, nutritional yeast, salt, tahini, and dried basil, and blend on high speed about 90 seconds until smooth. Toss with the hot, cooked pasta and serve immediately.

Notes

Soaking cashews: Optional if using a high-speed blender, but recommended. If not using high-speed blender, cashews MUST be soaked in hot water for several hours.
Sauce note: Reserve a little of your pasta water and add it to your alfredo a tablespoon at a time to help thin the sauce and help it cling to the noodles.

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik