Recipe: Dairy-Free Alfredo Sauce
If difficulty tolerating dairy has made recipes with a cream sauce something you must avoid, that changes today! Enter, cashews. Their neutral flavor and abundance of healthy fats lend well to being a dairy-free substitute. Of course, it’s not the type of recipe that “no one will notice,” but it’s a satisfyingly creamy topper for pasta nonetheless.
As an alfredo stand-in, we kept the flavor mild. But if you want it more cheesy or to have notes of Italian spice, tweak the ratios or add to suit your preferences. Prepared with slightly less water, this sauce would also work as a ricotta substitute for vegan lasagna.
Dairy-Free Alfredo Sauce
- 1 C raw, unsalted cashews, soaked at least 6 hours (or overnight), drained and rinsed
- 3/4 C water
- 2 cloves garlic, peeled
- Juice of 1/2 a lemon
- 2 Tbsp nutritional yeast
- Salt and pepper
- Optional: dried herbs or other spices of your choice
- Add all ingredients to a high-powered blender and blend until smooth.
- Serve immediately over grain-free noodles or noodle alternative with a protein of your choice, or store in an air-tight container in the fridge for up to one week.