The Best Vegan Alfredo Sauce is creamy, garlicky, and so easy to make from scratch with just a handful of pantry staples! It’s rich and indulgent comfort food made 100% dairy-free and oil-free!
1 1/2 cups raw cashews
3 – 4 garlic cloves
2 teaspoons white miso (or 1 – 2 Tbsp nutritional yeast or 1 Tsp dijon)
1 teaspoon EACH garlic + onion powder
1/2 teaspoon mineral salt, + more to taste
juice of 1 small lemon (about 1 tablespoon) or 1 teaspoon apple cider vinegar
3/4 – 1 cup warm water
12 ounces long pasta (fettuccini or linguine)
Soak cashews: Place cashews in a small bowl and cover with very warm, not boiling, water. Let soak for 10 minutes. Alternatively, soak the cashews in cool water for 2 hours. Drain water before using.
Alfredo Sauce: In a blender, add the cashews, garlic, miso, onion and garlic powder, salt, lemon juice, and water, and blend until thick can creamy, stopping as needed to scrape down the sides. Taste for flavor and add more liquids to thin to desired consistency. Tastes will vary – if you find it’s too bland, add more salt to taste.
Pasta: Cook the pasta according to package directions.