5 Minute No Cook Vegan Cashew Alfredo Sauce Recipes

VEGAN CASHEW ALFREDO

Steps:

• Begin preparing pasta according to package directions.
• In a medium sauté pan over low-medium heat, sauté the minced garlic along with the 2 tbsp of vegan butter until fragrant and golden in color. Remove from heat once done.
• Transfer the garlic and vegan butter mixture from the pan to a high-speed blender along with the remaining sauce ingredients and blend on high until completely smooth and creamy.
• Once smooth, transfer the cashew mixture back to the sauté pan used earlier. Over medium-low heat to allow the sauce to warm through (also add in frozen peas if using). Stir frequently.Note- if the sauce is too thick for your preference, simply add a few splashes of vegetable broth or water to thin until you've reached desired consistency.
• Be sure to keep an eye on your pasta. Once it's finished cooking, drain and set aside.
• Once the sauce is warmed and the peas are cooked (if using) spoon desired amount over each serving of cooked pasta and top with a pinch of extra salt and Italian seasoning to taste. Enjoy!

VEGAN CASHEW ALFREDO SAUCE

Steps:

• Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
• Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
• Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.