This vegan Alfredo sauce is rich, creamy and full of flavor. It's cashew-based, dairy-free and gluten-free. Pair with pasta for a delicious plant-based dinner!
Ingreadient
- 1 cup raw cashews
- 1 cup water
- 1/2 cup diced onion
- 3 garlic cloves, peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 16 ounces pasta
Direction
- Soak the raw cashews overnight in room-temperature water. If you’re in a rush, place the cashews in a small saucepan and cover with water. Bring to a boil and then remove from heat. Let sit for 15 minutes.
- To make vegan fettuccine Alfredo, start by cooking pasta al dente according to package instructions. Reserve about 2 cups of pasta water in a measuring cup, then drain and return pasta to pot.
- While the pasta is cooking, add the soaked cashews and remaining ingredients to a food processor or blender. Blend until completely smooth, scraping down the sides of the food processor or blender, as needed.
