Vegan Alfredo Sauce

  • Yield : about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)
  • Cook Time : 20m
  • Ready In : 20m
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  • 1 cup raw cashews
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 3/4 cup vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper


Step 1

Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.

Step 2

Drain the cashews and set aside. 

Step 3

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. 

Step 4

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. 

Step 5

To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.

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