15-min Cashew Alfredo Sauce (Oil-free, Vegan)
This 15-min Cashew Alfredo Sauce is a creamy, delicious, and healthy addition to any meal!
Servings: 4 servings
Ingredients
- 1 cup Cashew nuts (soaked in water for at least 2 hours or boiled for 10 minutes)
- 1 cup Dairy-free milk (homemade cashew milk is ideal)
- 2 cloves Garlic (minced)
- 2 Tbsp Nutritional yeast
- 1/4 tsp Nutmeg
- 2 tsp Salt (or to taste)
- 1/4 tsp White pepper
Instructions
- Begin by soaking your cashew nuts in water for at least 2 hours. If you're short on time, you can also boil them in water for about 10 minutes until they soften. Drain and rinse the cashews before using them in the sauce.
- In your high-speed blender or food processor, add the soaked cashews, dairy-free milk, minced garlic, nutritional yeast, nutmeg, salt, and white pepper.
- Blend on high until all ingredients are combined and the mixture is silky smooth. Scrape down the sides of the blender as needed to ensure everything is well incorporated.
- Once blended, taste your sauce. Adjust the salt or add more nutritional yeast if you desire a cheesier flavor.
- If you prefer a warm sauce, pour the blended mixture into a small saucepan over low heat. Gently heat while stirring until warmed through, but avoid boiling.
- Your 15-min Cashew Alfredo Sauce (Oil-free, Vegan) is now ready to be drizzled over your favorite pasta, steamed vegetables, or grain bowls. Enjoy the creamy goodness!
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Small Saucepan
- Spatula
Notes
- Be sure to soak the cashews properly for the best texture. If you’re in a hurry, boiling them is a great alternative.
- Using homemade cashew milk not only enhances the flavor but also keeps the recipe simple and fresh.
- This sauce can be frozen for up to 2 months; just thaw and reheat gently.