Cashew Pasta Sauce Recipe (Vegan Alfredo)
This creamy cashew pasta sauce is delicious and easy to make. It's perfect if you're craving a dairy-free or vegan Alfredo pasta.
Servings: 4
Calories: 193.1kcal
Equipment
- High-powered blender
Ingredients
- 1 cup unsalted cashews (either roasted or raw)
- 1 cup cold water (plus more for soaking the cashews)
- 1/3 cup nutritional yeast
- 1/2 of 1 small garlic clove
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Place 1 cup unsalted cashews in a bowl and add enough water to cover.
- Let the cashews soak for at least 6 hours in the fridge (overnight is fine too).
- Drain and discard the soaking liquid, then add the cashews to a high-powered blender.
- Add 1 cup cold water, 1/3 cup nutritional yeast, 1/2 of 1 small garlic clove, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon ground nutmeg to the blender.
- Blend until smooth and creamy.
- Heat to your desired temperature on the stovetop or in the microwave, then toss with cooked pasta (this recipe makes enough sauce for 4 servings of pasta).
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition
Calories: 193.1kcal | Carbohydrates: 11.5g | Protein: 7.7g | Fat: 14.3g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7.7g | Sodium: 442.9mg | Potassium: 288.8mg | Fiber: 2g | Sugar: 1.9g | Vitamin A: 0.4IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 2.4mg