Vegan Cashew Alfredo
This vegan cashew alfredo sauce is perfect when you're craving a rich bowl of pasta. It's creamy, filling, and flavorful.
Servings: 8
Calories: 95kcal
Equipment
- Blender or food processor
Ingredients
- 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
- Optional garnish: fresh chopped parsley
Instructions
- 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 cooked cauliflower, water, salt, pepper, garlic, and nutmeg.
- Blend until a smooth.
Notes
- This recipe calls for cooked cauliflower. You can either steam, boil, or roast the cauliflower until tender before adding it to the blender.
- Store this vegan cashew alfredo sauce in the fridge for up to three days.
Nutrition
Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 10mg | Iron: 1mg