Vegan Cashew Alfredo Sauce



This sauce is so easy, creamy, flavorful, and just plain delicious!! I enjoyed it with some delicious pasta (ingredients to come at the end of post) but this would be amazing on broccoli or cauliflower, as a dip, and, and, and. It is just simple & amazing.


**Makes 3-4 servings, depending on how much you use**

  • 3/4 cup raw cashews
  • 1 1/4 cup hot water (if you are having this with pasta, use the starchy water from cooking the pasta!)
  • 1-3 garlic cloves, based of flavor preference
  • Juice of 1/2 lemon
  • 1T extra virgin olive oil
  • 2-3T nutritional yeast
  • Salt & pepper to taste
  • 1T psyllium husk, optional

Put all ingredients, except for psyllium husk and S&P, in a high-powered blender (you all know I LOVE my Nutribullet) and blend until smooth and creamy. Season with salt and pepper to taste. If you want a thicker consistency add 1T of psyllium husk and blend again for a few seconds. It will thicken within a minute…and adds some extra fiber 🙂

That’s it. Told you it was simple 🙂

Put it on any and everything!!! Such as….


This was my dinner tonight 🙂 SO GOOD!!

It consisted of:

  • Gluten-free rice pasta
  • Broccoli
  • Crimini mushrooms
  • Peas (frozen)
  • Kidney beans (low-sodium, canned)

I cooked my pasta and used the water to make my sauce…Next I sauteed the mushrooms and broccoli until slightly tender. Then added peas and kidney beans to warm up. Lastly, I added back in my pasta and sauce, tossed together and top with a little nutritional yeast and/or Vegan Parm.

**I had leftover sauce and am not upset about that at all 🙂 Just keep refrigerated.

Eat. Enjoy. Love.

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