Vegan Alfredo
This vegan alfredo sauce is creamy, savory, and oh-so-delicious! Easy to make with just 4 ingredients, you can whip it up in no time and serve it with endless dishes.
Servings: 8 servings (4 cups)
Calories: 94kcal
Ingredients
- 1 cup of raw cashews
- 3 cups of veggie broth
- Black pepper to taste
- ¼ teaspoon of crushed red pepper flakes (optional)
Instructions
- Add the cashews and veggie broth to a blender. Blend for one minute.
- Add the sauce to a pot and heat over medium low heat. Add the black pepper and crushed red pepper (if using).
- Add your cooked pasta into the pot, mix well, and serve immediately. You could also use the sauce for this Vegan White Lasagna.
Notes
- Raw cashews are best: Raw cashews that aren’t roasted or contain added salt make the best vegan alfredo sauce because they give you complete control over the flavors.
- The sauce will thicken: Keep in mind that this alfredo sauce will thicken after it’s heated on the stove and when it cools in the fridge. To reuse it, stir in a splash of broth to thin the consistency.
- Double the recipe: We highly recommend doubling this recipe and storing the extras in the fridge to have handy for creamy pasta emergencies.
Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 355mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg
