Never Not Vegan

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Alfredo Sauce

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Alfredo Sauce

Vegan Alfredo sauce?! Yes! Once I started experimenting with making cashew based sauces I couldn't stop.  Here I give you a sauce that is easy to make, delicious, versatile and so creamy even non-vegans will be fooled! Not that we are trying to trick anyone (wink).  Initially, I avoided making anything that called for cashews. Who would want to soak cashews overnight, and how could they possibly make a delicious creamy sauce? I followed instructions, soak, then blend, and I couldn't get them completely smooth.  Well, I learned the secret and I'm sharing it with you.  Don't be like me... use the damn cashews.

Makes: 2 cups

Vegan-Pasta-Alfredo-Sauce

Prep time:

Cook time:

Ingredients:
  • 1 cup raw cashews (buy cashew pieces, it's cheaper)
  • 1/4 cup onion
  • 1 garlic clove (more if you love garlic)
  • 1/4 cup vegan butter
  • 1 Tbsp nutritional yeast
  • 1 1/2 tsp Italian seasoning
  • 1/4 tsp black pepper
  • 1 1/2 tsp salt
  • 1 1/2 - 2 cups almond milk (start with 1 1/2 cups, add more until desired consistency is reached)
  • 1 Tbsp fresh parsley (optional)

Instructions:
  1. Chop the onion and peel the garlic.
  2. Add the cashews, onion and garlic to a pot.  Cover with water and boil for 20 minutes or until the onion is completely soft. Boiling the cashews will guarantee the sauce will be smooth.
  3. Add the cashews, onions, garlic and all other ingredients to a blender.
  4. Blend until completely smooth.
  5. Add more almond milk to thin if necessary.  A thinner sauce will work better to coat your pasta, veggies, or whatever you're putting the sauce on.  It will also thicken after it cools.
  6. Taste, add more salt and pepper if needed.  Serve immediately.