This bright pasta sauce is sure to impress! You wouldn't even know that there were beets in this deliciously creamy sauce except for the color giving it away. Vibrant and tasty!

Beet Alfredo Sauce [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 cup yellow onion chopped
  • 2-3 cloves garlic minced
  • 1 teaspoon olive oil
  • 2/3 cup soaked, raw cashews
  • 1 cup almond milk
  • Juice of 1 lemon
  • 1 large roasted beet (approx 1/2 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pund pasta



  1. Cook 1 pound bag of pasta according to package instructions.
  2. Warm a pan over medium heat. Add olive oil and and sauté onion until soft and translucent. Then stir in garlic for 30 seconds or so. Be careful not to burn.
 Remove from heat.
  3. In a blender add the roasted beet, soaked cashews, almond milk, lemon juice, salt, pepper and the onion and garlic mixture. Blend on high until smooth and creamy. You can use the soup setting on a high speed blender to warm the sauce as well.
  4. Pour the sauce over cooked pasta and gently toss to coat. Garnish and serve.


This site uses Akismet to reduce spam. Learn how your comment data is processed.