Description
A creamy, dairy-free alfredo sauce made with soaked cashews, nutritional yeast, and plant milk—ready in minutes for pasta, veggies, or dips.
Ingredients
- 1 cup raw cashews, soaked
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: pinch of ground nutmeg
Instructions
- Soak cashews in boiling water for 20–30 minutes (or hot water for 10 minutes). Drain.
- Combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, olive oil, salt, pepper, and nutmeg in a blender.
- Blend on high for 2–3 minutes until completely smooth, scraping down sides as needed.
- Pour sauce into a saucepan and warm over medium heat, stirring constantly until thickened, about 3–5 minutes. Add more plant milk if too thick.
- Taste and adjust seasoning (salt, lemon, or nutritional yeast) as desired. Serve over pasta, roasted veggies, or as a dip.
Notes
- For a nut-free version, substitute cashews with soaked sunflower seeds or steamed cauliflower.
- Use roasted garlic for a milder, sweeter flavor.
- Oil-free? Omit olive oil and increase plant milk by 1–2 tablespoons.
- Adjust consistency by adding more or less plant milk.
