Vegan Alfredo Sauce
Rich, cheesy, and full of flavour, vegan Alfredo sauce is perfect for spaghetti, fettuccini, or macaroni. Vegan spaghetti with meatballs and Alfredo sauce is a robust and filling main dish.
Servings: 4
Ingredients
Base ingredients
- 1/2 cup Raw cashews Soak cashews in warm water for 15 minutes and then drain
- 3 tbsp Lemon juice
- 1 tbs White miso
- 1 tbsp Apple cider vinegar
- 3 tbsp Water
- 1/3 cup Soy milk
Seasonings
- 2/3 cup Soy milk
- 1/4 cup Nutritional yeast
- 1.5 tbsp Tapioca flour
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/2 tsp Oregano
- 1/2 tsp Parsley
Instructions
- Soak the cashews in warm water for at least 15 minutes. Drain the cashews and then add to the blender with the base ingredients (up to the first 1/3 cup of soy milk).
- Blend until smooth, stopping to scrape down the sides of the blender as necessary. The sauce will have a nice texture and flavour for sour cream.
- Add an additional 2/3 cup soy milk and the seasoning ingredients, then blend until smooth and fully incorporated.
- Pour the sauce into a pot and heat over medium heat until thick and bubbly. Add more water or soy milk as needed to create the desired texture if you prefer a thinner sauce.
Notes
For a delicious variation, mix tomato and Alfredo sauce 1:1 to make pink marinara cream sauce. Pink marinara cream sauce is a bit less rich than Alfredo sauce, so try this variation if you are looking for the cheesy taste in a lighter sauce. I like to use crushed tomatoes as a low sodium version of canned tomato sauce.