Dairy-Free Alfredo Sauce
This is one of my favorite recipes to make as it’s so comforting to have developed a recipe for one of my favorite sauces I missed since learning I was lactose intolerant, a dairy-free alfredo sauce! This one is super thick and creamy, and can be edited and changed by adding more veggies for a colorful kick, spice for a flavorful punch, or different varieties of non-dairy cheese to switch up the consistency or tanginess. Let us know your cool additions or what you added to your version in the comments below! We love to serve this with grilled chicken and pasta or some lemon pepper shrimp. This can easily be doubled to make a second batch that can be frozen for later (the pictures I’ve included above are from a double batch).
- Prep Time: 17m
- Cook Time: 35m
- Total Time: 52m
- Serves: 4 people
- Yield: 4-5 (about ½ cup per serving)
- Category: Italian & Pasta
- 2 c Unsalted cashews, split or roughly chopped
- 6 c Almond milk, boiled
- 1/2 pkg VioLife Just Like Parmesan cheese
- 1 Medium onion, diced
- 5 Cloves of garlic, chopped
- 6 tbsp. Nutritional yeast
- 1 1/2 tsp. Dried rosemary
- 1 1/2 tsp. Garlic Pepper grinder
- 1 1/2 tsp. Salt
- 1 1/2 tsp. Italian seasoning
- 1 1/2 tsp. Paprika
- 1 1/2 tsp. Dried parsley
- 1 1/2 tsp. Onion powder
- 1 1/2 tsp. **Optional: Red pepper flakes, oregano, lemon pepper seasoning, basil
- 2 tsp. Lemon juice
- 1 pkg Fettuccine pasta, cooked (we used bow-ties but you can choose any shape)
- In a medium heatproof bowl, place 2 cups of cashews, and set aside.
- On the stove over medium high heat, boil almond milk for 2-5 mins, stirring consistently to prevent sticking. Pour milk over cashews and let sit for 15 minutes.
- Drain off and reserve about 1/2 the liquid off of the cashews after the timer goes off.
- Dice and chop up your garlic and onion. In a small saute pan over medium heat, pan roast those in about 1-2 tsp. of olive oil just until fragrant and the onions begin to turn translucent, about 5-7 minutes.
- In a blender or food processor, combine the soaked cashews, garlic, onion, nutritional yeast, cheese, spices above, and lemon juice. Blend until smooth, about 5-7 mins.
- If the sauce isn’t smooth enough, pour in a little more of the reserved almond milk (about ¼ cup at a time) and pulse for 2-3 mins longer in the blender. Repeat this step until desired consistency is achieved.
- Pour the sauce over the cooked pasta and toss gently to coat.
- If any sauce remains, it will keep in a Tupperware container in the fridge for up to two weeks. It can also be frozen in a freezer safe ziplock or Tupperware for up to a month.
- If the sauce becomes too thick, you can easily thin it out by adding more almond milk or a little water when reheating (but add it about a tablespoon at a time to avoid over-thinning).