Cashew Alfredo Sauce

Cashew cream makes a rich and delicious vegan alfredo sauce. Cashew alfredo sauce
Yield about 3 cups
Time 15 minutes
  • blender
  • medium saucepan
  • whisk
  • 4 c water
  • ½ c cashew butter
  • ½ c white wine
  • 1/3 c nutritional yeast
  • 4 cloves garlic, minced
  • 1 t salt
  • 1 t  nutmug
  • pepper

Blend the water and cashew butter to make cashew cream, then add remaining ingredients.

Simmer over medium-low heat, whisking frequently, for about 10 minutes, until thickened.

Notes The classic recipe featuring alfredo sauce is of course fettucine alfredo – this is enough sauce for about 16 oz (one pound) of pasta.

This is just as amazing in spinach-based dishes like spinach lasagna and crêpes florentine.

Variation: add peas and/or mushrooms.

More: Mock cheese and dairy

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Vegan alfredo sauce

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