Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium onion, chopped (approx. 1½ cups)

  • 1-2

    cups low sodium vegetable broth

  • ½

    tsp sea salt

  • ¼

    tsp ground black pepper

  • 3-4

    large garlic cloves, minced

  • ½

    heaping cup raw whole cashews, soaked 5 hours and drained

  • 1

    Tbsp lemon juice

  • ¼

    cup + 1 Tbsp nutritional yeast

Directions

Add onion and 1 cup of broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. Add more broth as needed to keep onions from burning. After several minutes, add the garlic and cook a couple more minutes. All the broth should have evaporated by now. If not, keep letting it cook until the broth has evaporated. Add the cooked veggies to the blender. Start out by adding 3/4 cup of the remaining broth and add remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Add more salt and pepper to taste. Serve over preferred pasta. Garnish with parsley, lemon zest and salt and pepper, if desired. Store leftovers in fridge. The sauce will thicken up overnight which you can thin out with a little touch of broth when reheating.


Nutrition

Facebook Conversations