This Vegan Alfredo Sauce is a creamy and divine dairy-free version of traditional Alfredo Sauce! It's made with a deliciously cheesy cashew cream sauce, and the sauce is made easily in your blender! There are actually so many ways to use this sauce beyond pasta - read on to find out more ways!
In a pan over medium-high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt, the vegan parmesan cheese and the lime juice.
Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary. Serve it with your desired dish or store in an airtight jar until you're ready to use it!
*YES roasted garlic takes about 40 minutes, but you’ll need to wait for your cashews to soak for an hour at least anyway! Cut a bit of the top off of a whole head of garlic, put it in foil, drizzle olive oil on it, wrap the foil around it and cook it at 450 degrees F for 45 minutes in your oven until the cloves are soft and velvety! Allow it to cool, then push the cloves out.You can reheat this! Just reheat it in a stovetop over medium-high heat with a bit more almond milk to thin it out again until hot.Prep time doesn’t include soaking the cashews overnight.