Dairy-Free Alfredo Sauce
Ingredients
- 2 cup Unsalted cashews Split or roughly chopped
- 6 cup Almond milk Boiled
- ½ package VioLife Just Like Parmesan cheese You could also substitute this for sheep's milk Manchego or Pecorino Romano!
- 1 Medium onion Diced
- 5 Cloves of garlic Chopped
- 6 tbsp Nutritional yeast
- 2 tsp Lemon juice
- 1 package Pasta Feel free to use a higher-protein pasta or GF pasta as well!
Spices & Herbs:
- 1 ½ tsp Italian seasoning
- 1 ½ tsp Pepper
- 1 ½ tsp Salt
- 1 ½ tsp Paprika
- 1 ½ tsp Dried parsley
- 1 ½ tsp Red pepper flakes Optional
- 1 ½ tsp Dried rosemary Optional, if including the Italian herb blend above.
- 1 ½ tsp Oregano Optional, if including the Italian herb blend above.
- 1 ½ tsp Basil Optional, if including the Italian herb blend above.
Instructions
- 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 minutes, stirring consistently to prevent sticking. Pour the milk over the cashews and let them sit for 15 minutes.
- Drain off and reserve about ½ the liquid from 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 the onions 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 minutes longer in the blender. Repeat this step until the desired consistency is achieved.
- Pour the sauce over the cooked pasta and toss gently to coat.
Notes
- If any sauce remains, it can be stored 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).