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!

5 MINUTE NO COOK VEGAN CASHEW ALFREDO SAUCE

Steps:

• Place the cashews, water, salt, nutritional yeast and garlic in a high-speed blender and blend until silky smooth, 1-2 minutes. If you have a soup setting on your blender, you can heat and blend at the same time but you really don't need to if you're tossing with hot pasta.
• Use immediately, or store in the fridge in an airtight container for up to three days. Reheat over medium-low on stove.

VEGAN ALFREDO SAUCE

Steps:

• Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
• Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
• To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.

VEGAN ALFREDO SAUCE

Steps:

• Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
• Drain the cashews and set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
• To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

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.