Dairy-Free Alfredo Sauce Recipe
Servings: 6
Calories: 148kcal
This dairy-free Alfredo sauce is one of the best creamy pasta sauces I've ever made. It tastes remarkably like the real thing, despite not using heavy cream or Parmesan cheese. Instead, it relies on a few common kitchen staples, so you may already have everything you need to make it! Once you taste it, you may never need the traditional version again.
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 4 garlic cloves , minced
- 1 cup whole cashews (not roasted or salted)
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons fine sea salt (I use Real Salt brand)
- ½ teaspoon ground black pepper
Instructions
- Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 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 the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
- Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.
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Notes
Nutrition information is for roughly 1/3 cup of sauce, assuming you get 2 cups of sauce from this recipe. This is automatically calculated and is just an estimate, not a guarantee.
Nutrition
Calories: 148kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 587mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 2mg