This rich and creamy alfredo sauce tastes so much like the real thing, but is completely vegan!
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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
There are so many types of wine that go well with the buttery flavor of alfredo sauce, but here are a few of my faves:
- Chardonnay, like 2019 Dove Hunt Dog Chardonnay from Potter Valley, California
- Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon
- Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy