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Vegan Alfredo Sauce

Silky dairy-free sauce made with cashews and nutritional yeast, ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian-inspired, Plant-based
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups raw cashews soaked in hot water for 5 minutes
  • 1 cup unsalted vegetable broth
  • 1/4 cup nutritional yeast packed
  • 3 to 4 garlic cloves minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder optional
  • Pinch freshly grated nutmeg optional

Equipment

  • High-speed blender or food processor
  • Small saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater or microplane

Method
 

  1. Pour boiling water over 1 1/2 cups raw cashews and let soak for 5 minutes.
  2. Drain and rinse the soaked cashews under cool water.
  3. Combine the drained cashews, 1 cup vegetable broth, 1/4 cup nutritional yeast, 3 to 4 minced garlic cloves, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder in a high-speed blender.
  4. Blend on high speed for 60 to 90 seconds until smooth and creamy.
  5. Pour the sauce into a small saucepan over medium heat.
  6. Stir constantly for 3 to 4 minutes until warmed through and slightly thickened, without boiling, aiming for about 160°F.
  7. Remove from heat, taste the sauce, and adjust salt, pepper, or lemon juice as needed.
  8. Grate a pinch of fresh nutmeg into the sauce and stir to combine.

Notes

If the sauce thickens too much as it cools, whisk in warm vegetable broth one tablespoon at a time to reach desired consistency.