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This Vegan Cashew Alfredo Sauce is my go-to for all types of pasta dishes. It’s incredibly rich and creamy- you absolutely won’t miss the dairy! I like to serve it over brown rice noodles with sautéed onions, mushrooms and spinach but it tastes great on pretty much everything so feel free to get creative!

Alfredo Sauce [Vegan, Gluten-Free]

$2.99
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Calories

225

Serves

4

Ingredients You Need for Alfredo Sauce [Vegan, Gluten-Free]

  • 1 cup cashews, soaked in water at least 2 hours
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup nutritional yeast
  • 2 tablespoons gluten-free tamari
  • 3-4 tablespoons water
  • Salt and pepper, to taste

How to Prepare Alfredo Sauce [Vegan, Gluten-Free]

  1. Drain and rinse cashews.
  2. Combine all ingredients, including cashews, together in a blender until completely smooth. Add water until desired thickness is reached.
  3. Warm in a small saucepot on stove and serve over pasta, rice or vegetables! Store in refrigerator for up to four days.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 901 | Total Carbs: 42 g | Total Fat: 71 g | Total Protein: 34 g | Total Sodium: 1974 g | Total Sugar: 6 g Per Serving: Calories: 225 | Carbs: 11 g | Fat: 18 g | Protein: 9 g | Sodium: 494 mg | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Ilene Godofsky

See My Recipes

Ilene Godofsky is a Certified Holistic Health Coach based in New York City. She's the author of the blog food The Colorful Kitchen, where you'll find vegan recipes that are colorful, not complicated.

To learn more, connect with Ilene at www.healthcoachilene.com. Receive your free 2-Day Clean Eating Meal Plan when you subscribe to her newsletter.

Comments

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  1. Made this for my husband and I, and as omnivores we are very impressed and happy to have a lighter and greener sauce without having to compromise on flavor. Although I wouldn\’t quite label it alfredo, it certainly feels like a comfort food. I plan to use this on pasta and green vegetables often in the future.

    1. Deb, I don\’t think cashew milk would work as well. The whole ground cashew adds a creamy thickness in recipes. Also, like juicing, you would lose some nutritional benefits.

  3. I think one thing that a person should try to do is get rid of all the oil in their diet too. I know we have always heard of the heart benefits of olive oil. However, after listening to others like Dr Esselstyn, it would appear that oils are just not a good thing for our hearts overall.