This dairy free cashew alfredo sauce is rich, velvety, and perfect tossed with gluten free fettuccine noodles. If you’re craving vegan comfort food in the form of a creamy pasta dish, this recipe fits the bill.
Cashew Alfredo Sauce – Key Ingredients
Instead of using butter and cream like traditional alfredo sauces do, this dairy free alfredo sauce calls for cauliflower and cashews that have been soaked and blended. The cashews give this sauce its creamy consistency and the cauliflower adds body and nutritional value. This sauce is perfect for tricking picky kids into eating some extra vegetables.
A little nutmeg and garlic give this vegan alfredo sauce an authentic alfredo flavour, without all that butter and cream. I love using this sauce on pasta and garnishing it with some fresh chopped parsley. Fresh basil or chives would make a delicious garnish too, so use whichever herbs you prefer.
This recipe calls for cooked cauliflower, but the cooking method can be whatever is easiest for you. I usually just throw some chopped cauliflower on a baking tray, sprinkle a little bit of water on it, and bake for 40 minutes at 350 degrees Fahrenheit.
The water is just to get a bit of steam going to keep the cauliflower from browning too much. But you can certainly boil or steam the cauliflower until tender instead.
You can use this vegan alfredo sauce on more than just pasta. It would be delicious as a sauce for a white pizza, topped with some spinach and vegan cheese. Or make a white vegan lasagna using this alfredo sauce instead of tomato sauce.
Or for a lower carb option, roast some cauliflower and toss it with this sauce for a truly decadent cauliflower dish.
This cashew alfredo sauce is oil free and gluten free in addition to being dairy free and vegan, yet it’s so rich and creamy that it is sure to satisfy dairy lovers too.
For another delicious vegan dinner idea, try this vegan butternut squash risotto. It’s easy to make, filling, and perfect for busy weeknights yet impressive enough to serve when you’re entertaining. Or try this yummy vegan puttanesca pasta. It’s full of bold, briny flavour from plenty of olives and capers.
Cashew Alfredo Sauce
- 1 cup soaked cashews
- 1 1/2 cups cooked cauliflower steam, boil, or bake until tender
- 3/4 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 1 garlic clove
- Garnish: fresh chopped parsley
- Soak the cashews in 1 cup of boiling water for at least one hour.
- Drain and rinse the cashews and add them to a high powered blender or food processor.
- Add the cauliflower, water, salt, pepper, garlic, and nutmeg.
- Blend until a smooth.
- Makes 8 servings of vegan alfredo sauce.
- This recipe calls for cooked cauliflower. You can either steam, boil, or roast the cauliflower until tender before adding it to the blender.
I’m Jennifer, the author at A Sweet Alternative. I’m a home cook with a passion for creating gluten free and refined sugar free recipes that call for nutritious ingredients.