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The BEST Vegan Alfredo Sauce Recipe
In this article you will find an easy and the BEST Vegan Alfredo Sauce Recipe to top your favorite pasta with!
This recipe only requires 4 ingredients, nothing weird to new vegans, like nutritional yeast. Just simple plant-based ingredients to make the best vegan alfredo sauce that you’re going to love!
When you have an alfredo sauce as good as this one (below), you’ll wonder why you ever bought the kind from the store!
Unfortunately, alfredo sauce is not one of the vegan items that have improved tremendously in the past 10 years by vegan food companies, unlike vegan cheese. Alfredo sauce is it’s own, separate thing and worth making yourself.
Want to Remember This? Pin Dairy free alfredo sauce to your favorite Pinterest Board!!
How to Make this Vegan alfredo sauce for your favorite pasta
Start by soaking your cashews overnight.
Or, if you don’t plan ahead…start by boiling your cashews on the stove for 5-10 minutes.
Then get out your high speed blender or food processor to add all the ingredients in.
Blend some water (1/2 cup), garlic, lemon juice, and your cashews until everything is smooth, or mostly smooth, depending on the way you like it.
The secret to making this vegan pasta sauce creamy
Now, get a pot out to cook the sauce on the stove with an extra quarter to a half cup of water, and maybe a bit more salt (to taste).
Continually stir until it thickens.
Then pour on top of your favorite pasta!
The consistency may seem thin after blending, which is why we thicken it on the stove.
Don’t skip softening the cashews or the sauce will end up gritty, not creamy.
Why You Will LOVE This Vegan alfredo sauce!
You and your kids will love this Vegan alfredo sauce recipe because…
- it’s creamy
- it actually tastes like alfredo sauce (unlike the vegan alfredo at stores)
- and it’s delicious!!
Vegan Alfredo Sauce
- High Speed Blender or Food Processor
- 1 cup cashews boiled for 5-10 minutes
- ½ cup water
- 2 cloves garlic
- 4 tbsp lemon juice
- ¼ -½ cup more water
- Soak cashews overnight OR boil for 5-10 minutes.
- Combine cashews, ½ cup water, garlic, lemon juice in a high speed blender until creamy.
- Thicken on stove with an extra ¼ to ½ cup water, add salt to taste.
- Pour over your choice of pasta and enjoy!
If you enjoyed this recipe, you may also like:
- Chickpea Broccoli Pasta
- Quick Vegan Garlic Knots (that Kids Love)
- Baked Vegan Mac and Cheese | Picky Eater Approved
- Homemade Vegan Spaghettios