Changing to a plant based diet can be challenging. The most difficult food for me to give up was cheese. Within the first week, I poured over several books and found a couple of recipes that saved me. Since then, I’ve tried several other Alfredo sauces that didn’t come close to resembling the Alfredo sauce I knew and loved in my pre-vegan days. Through trial and error I’ve learned what ingredients work best together and have created what I think is the best vegan Alfredo sauce!
One of the most wonderful aspects of eating a plant based diet is, that although I feel full after eating a big meal, I’ve never felt disgustingly full or sick afterward. Traditional Alfredo sauce is known as “heart attack on a platter” and pretty much has made me feel like I could have a heart attack after eating a big plate full. This sauce is dairy and oil free and not heavy at all.
This Alfredo sauce is so good, it’s “company worthy” as my mom would say. My dairy-loving family gives it two big thumbs up! Just look how creamy the sauce turns out.
I hope you enjoy this dish as much as my family and I do!
- 1 medium-large yellow onion chopped
- 1-1 ½ cups low sodium vegetable broth
- ½ teaspoon Himalayan fine pink salt
- ½ teaspoon black pepper
- 4 garlic cloves – use less if they are large
- ½ cup raw cashews – soaked for 4 hours, drained and rinsed
- ½ a lemon or 1 tablespoon lemon juice
- ¼ cup + 1 tablespoon nutritional yeast (this gives the cheesy flavor so don’t skimp
- 1 Package of your favorite gluten free pasta (or zoodles if you prefer)
- Start boiling water for the pasta following the directions on the package.
- Meanwhile, sauté the onion with enough broth to cover it over medium heat. Cook until the broth evaporates.
- Blend all ingredients except pasta in a high-powered blender adding broth until the sauce reaches a smooth, thick consistency. The sauce will get warm in the blender.
- Strain pasta and serve. Pour the sauce over the pasta.