This Vegan Alfredo Sauce is naturally dairy-free, calling for a few simple ingredients that you probably already have at home. It tastes remarkably authentic!
1.5teaspoonsfine sea salt(8 grams; I use Real Salt brand)
1/2teaspoonground black pepper, plus more to taste
Instructions
Bring a pot of salted water to a boil, then cook the pasta according to the package directions.
While the noodles are cooking, heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent, about 5 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add in the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
Drain the pasta and return it to the large pot. Pour the creamy cashew sauce over the top, and toss well to make sure the noodles are coated. Season with additional salt and pepper, to taste. Serve warm, with fresh parsley on top, if desired.
Video
Notes
Nutrition information is for 1 of 6 servings. This is just an estimate and not a guarantee. The information will change drastically based on the type of pasta you use. See the post above for substitution suggestions.