Dairy-Free Creamy Alfredo Sauce
Recipe by Danielle Wiens
Ingredients
9
Time
30m
Alfredo sauce is a classic favourite, but unfortunately, most of us can’t handle that much heavy cream regularly. In place of cream, cashews make up the base of this dairy-free alfredo. Aromatic herbs and fresh lemon give this extra creamy sauce a lite and fresh feel. Serve it over grilled chicken or roasted vegetables, or keep it classic, tossed with pasta.
Dinner
30-Minute Meal
Vegan
Ingredients
1cup
Raw Cashews
2cups
Water
2
Garlic Cloves
1heaping Tbsp
Nutritional Yeast
1tsp
Kosher Salt
1tsp
Black Peppercorns
1tsp
Garlic Powder
1/2tsp
Onion Powder
3Tbsp
Fresh Parsley
Instructions
1
Soak cashews overnight or for a minimum of 3 hours.
2
Blend cashews and half of the water until creamy and smooth. Add in the remainder of the water and blend again until smooth. You want this to get at smooth and creamy as possible.
3
Heat a heavy-bottomed pot over low heat—lightly oil the pot.
4
Add the blended cashew sauce and minced garlic to the pot. Let cook for 10 minutes, stirring throughout to ensure the sauce doesn’t stick.
5
Add the nutritional yeast, salt, freshly ground pepper, garlic powder and onion powder. Turn heat up to medium, and let cook for another 5-7 minutes, whisking continuously. Make sure to scrape down the sides of the pot throughout this part of the cooking process to ensure the sauce doesn’t clump or stick. Once done, the sauce should reduce in volume slightly and thicken to the consistency of a regular alfredo sauce.
6
Remove from heat and stir in fresh parsley, lemon juice, and zest—season with additional salt to taste.
7
Serve warm over pasta, chicken or roasted vegetables, like crispy broccoli.
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More Recipes by Danielle Wiens
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
