A week ago, when I attempted a vegan Alfredo sauce for the first time, I never would have guessed that I’d be putting a recipe for it on the blog anytime soon. Let alone calling it the best.
But I accidentally discovered inspiration for this sauce while making Sam’s vegan mozzarella at her wonderful vegan food haven, It Doesn’t Taste Like Chicken. Once I blended the mixture, but before heating it in a pan on the stove to thicken it up, I tasted some and realized that it was already an almost perfect Alfredo sauce. I would post a photo of the delicious vegan pizzas we ended up making with her mozzarella, but we ate it all… Yes, both pizzas.
So last night I adjusted the recipe a bit and tried it again, this time shooting for a thin Alfredo sauce right out of the blender, rather than a cheese sauce. After a bit of fudging with the ingredient amounts, it came out beautifully.
Let me know what you think!
Peace and love,
- ♥ 2 cups hot water
- ♥ 3/4 cup raw cashews, soaked over night (after soaking, ends up to be about 1 cup)
- ♥ 2 tablespoons nutritional yeast
- ♥ 2 teaspoons all-purpose or gluten-free flour
- ♥ 1 teaspoon apple cider vinegar
- ♥ 1 teaspoon salt
- ♥ 1/2 teaspoon garlic powder
- ♥ 1/2 teaspoon pepper
- ♥ 1 package fettuccine noodles
- Soak cashews over night or until soft.
- Prepare fettuccine in a pot over medium heat until the noodles are al dente.
- Rinse noodles and set aside.
- Heat cashews in a small pan over medium heat with the 2 cups of water until boiling.
- Place all of the ingredients, including the cashews and the hot water, into a high-power blender and blend until smooth and liquidy.
- Pour the sauce over your noodles and enjoy!
- ♥ If your blender can't liquify the sauce completely, just strain the mixture after blending it as much as you can.
- ♥ If you prefer your alfredo to be a bit thicker, you can either add flour by the teaspoon until you reach your desired consistency