Vegan Cashew Alfredo Sauce

As someone who is lactose intolerant and loves Italian cream-based sauces, I have searched high and low for a decent, easy to make recipe for vegan/non-dairy alfredo sauce. I have experimented with as many of the ones I could find on the internet and have finally come close. I have used this on pasta tossed with sauteed veggies, and as a white sauce (bechamel sauce) in lasagna. It doesn't reheat well in the microwave, but will re-heat on the stove on low for 5 minutes. There are many variations out there but I am pretty happy with this one. You can add spices to change the flavor.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 306 Calories

Ingredients

• 1 ½ cups water
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice, or more to taste
• ¼ cup water, or as needed
• 1 teaspoon salt, or more to taste
• 2 tablespoons minced fresh garlic
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 cup raw, unsalted cashews

Recipe Instructions

Step 1

Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.

Step 2

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.

Step 3

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.