What’s a food blog without an alfredo sauce recipe?? And what is life without THIS alfredo recipe?!? Incomplete, that’s what.
This vegan alfredo sauce hits all the check points. It’s rich, creamy, garlicky, and velvety smooth. Oh ya, and it’s ready in 10 minutes.
Soak your cashews in boiling water to speed the process. Next, chop your onions and garlic, throw ‘em in the blender with the rest of the ingredients, and PAHZOW. Sauce done. Just boil some noodles and you’ve got yourself one easy-peasy-squeezy-some-lemon-on-top-of-this delicious dinner!
The beauty of a vegan alfredo is that it doesn’t bog down your digestive system with mounds of heavy dairy cream and cheese. The cashew base is much healthier, and it also makes for an instantly thick sauce. No roux required!
B and I pour heaps of this sauce over pasta, but I also love it as a veggie and chip dip. If you think of another creative way to utilize this sauce, please let me know in the comments below!
If you want to play with the flavours in this sauce, you can sauté the onion and garlic first. I have made it both ways, and both are equally delicious. If you do choose to sauté first, use a whole onion instead of a quarter, and a whole bulb of garlic, as the flavours mellow out once cooked.
Alllllllllllrighty then. Let’s do dis.
10-Minute No-Cook Vegan Alfredo Sauce
This vegan alfredo sauce is rich, thick, creamy, and comes together in just 10 minutes! No cooking required!
- 1 cup cashews soaked in boiling water for 10 minutes
- 1 cup water less if you want a thicker sauce
- 6 cloves garlic
- ¼ large onion roughly chopped
- ½ tsp salt more or less to taste
- ¼ tsp black pepper
- 1/8 tsp red chili flakes
- ¼ cup nutritional yeast
- ¼ cup lemon juice
Soak the cashews in a bowl of boiling water for 10 minutes.
Add all the other ingredients to a high-speed blender such as a Vitamix, Ninja, or Nutri Bullet.
Rinse and drain the soaked cashews, then add them to the blender with the other ingredients and blend until you have a smooth, creamy sauce.
If serving with pasta, add the desired amount of sauce to a skillet along with the cooked pasta noodles, and stir on low heat for two minutes to incorporate the sauce.
Sauce keeps for up to one week in the fridge, or three months in the freezer.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!