Dairy free alfredo sauce
This delicious dairy free alfredo sauce goes amazingly well in a vegan chicken fettuccini Alfredo.
Servings: 4
Calories: 410kcal
Ingredients
- 8 oz fettuccini pasta half of a 1lb package
- ½ cup raw cashews soaked in boiled water for 10 minutes
- ¼ cup nutritional yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice or white vinegar
- 1½ cups unsweetened oat milk or water
- 3 cloves garlic minced
- 2 tablespoons vegan butter or olive oil
Instructions
- Soak your cashews for 10 minutes in boiled water then drain.
- Boil your pasta water and cook pasta until al dente. Drain the pasta, but keep ¼ cup of the pasta water for later. Add some olive oil on the pasta it so it doesn't stick after draining.8 oz fettuccini pasta
- While your pasta is cooking, add cashews, nutritional yeast, salt, pepper, garlic powder, onion powder, lemon juice and oat milk to a blender. Blend on high until smooth - at least 2 minutes½ cup raw cashews, ¼ cup nutritional yeast, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon black pepper, 1 tablespoon lemon juice, 1½ cups unsweetened oat milk
- In a large enough pan to hold the pasta, heat vegan butter on medium heat. Add the minced garlic and sauté for 1 minute.2 tablespoons vegan butter, 3 cloves garlic
- Turn heat to low. Add the blended sauce from the blender to the pan with the garlic and butter. Heat on low for one minute, gently stirring the sauce until it thickens. Add the fettuccini to the cheese sauce pan. Slowly add in the reserved pasta water and stir until it thickens to your desired consistency.
- If sauce gets too thick, add a more pasta cooking water.
- If sauce is too thin, keep it on low heat until it thickens - but be warned, the cashews will make this thicken quite a bit on heat.
- Top with the Gardein vegan chicken tenders, or chop them up and fold them in with the pasta if you'd like them a little coated.
Notes
To make this gluten free, use GF pasta and make without the Gardein tenders
This alfredo is also good with peas, steamed broccoli or steamed kale. Just add them to the pasta water 2 minutes before the pasta is done cooking and drain them with the pasta. This makes it so you don't have to dirty up another pan.
If you're allergic to cashews, substitute for 1 cup of shredded vegan parmesan cheese or 1 cup of silken tofu or 1 cup of white beans.
To re-heat this the next day, add some water to thin out the sauce as it will be thick.
Nutrition
Calories: 410kcal | Carbohydrates: 60g | Protein: 14g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 676mg | Potassium: 372mg | Fiber: 4g | Sugar: 10g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg