I bought cashews just for this recipe – it does NOT need garlic in it. Is there something else? I used a vegetable stock and almond milk combo (though I added more almond milk to thin.) Hey! She had to ask me several times during dinner if this was actually dairy free!! I found this recipe makes A LOT of sauce, so next time I will prop cut it in half, or save the other half for another dinner later in the week. Yum- that sounds amazing! If you have nutritional yeast on hand, then you know that adds a nice cheesy flavor to anything so add at least a teaspoon of that to the sauce, adding more to taste. It means a lot. I don’t add salt or pepper but have them ready for those that want them included in their meal. We enjoy all kinds of sauces over our pasta but this one is very intriguing. If you love cheesy and creamy tasting Alfredo sauce but are looking for a version that’s lighter in calories, or if you need or want to eat vegan or dairy-free- I have your perfect recipe right here. My husband loved it too. HI Dana Oh but I have a nutribullet! I have these on hand. Thanks so much for sharing, Jacki! It came out super creamy and thick and was delicious! So delicious! Thanks so much for this – it was my first attempt at alfredo since going vegan 2 years ago and I LOVED IT! xo. First, I used spiralized butternut squash that I found at Whole Foods and a half cup of peas. 3/4 cup water. Well liked by non-GF and non-lactose intolerant family members. This recipe seems so much healthier than traditional recipes. BUT I softened them in my pressure cooker with some water for a couple minutes instead of the standard soaking method, and it worked like a charm! This was a sucsess! ? I used corn starch and it worked out fine! Do you think if I put real parmesan in it it would still turn out okay? I did end up using a little more salt and nutritional yeast, and also added peas. Btw, I notice that you didn’t put any cheese in Ingredients part . Notify me of followup comments via e-mail. Let us know how it goes! We served with zoodles a little lightly steamed broccoli and roasted tomatoes. Ingredients. Very tasty, would recommend. Thank you !!! I added some sautéed broccoli, spinach, and frozen peas into the pot and heated it all together for about 5 extra minutes. I am definitely putting this on my to-do list! I used this sauce with vegan mushroom ravioli and substituted the almond milk with vegetable broth. Combine the cashews, pasta water, garlic, fresh lemon juice, nutritional yeast and salt in a high-speed blender. If you can’t find it, you can leave it out! Place all the ingredients into your blender (See #2 recipe note for ideas for other cool add-ins). Top with additional Vegan Parmesan Cheese and Roasted Tomatoes for more flavor. I love this healthier alfredo alternative because to be honest, creamy pasta dishes are my weakness. What type of nutritional yeast do you prefer or does it matter? Delicious – I made it without arrowroot and worked great. Cashews are definitely a favorite in our house so this is perfect for us. However, most recently I mixed in 2 cups of my marinara sauce to make a creamy marinara. Just made this tonight and I loved it! Will definitely make this again!! You can also subscribe without commenting. The vegan parm really makes it next level. if possible. That’s just a good starting point. This recipe is a GAME CHANGER. very good! I mixed it with a jar of store bought arribiatta sauce after thickening the mixture on the stove top. I think next time I will leave out the arrowroot because it thickened too quickly. Can I use a dairy milk, skim specifically? Very nice. It was Awesome!!! Hmm I think you may have success with the nutribullet if you don’t have a highspeed blender! xo. It’s the perfect dairy-free alternative to classic alfredo sauce! A similar recipe? We’re so glad you enjoyed it, Amanda! I’m having trouble getting the sauce to come out creamy… I let the cashews soak in very hot water for 45 mins, drained and added almond milk then blended in a Ninja for several minutes but the sauce is a gritty texture. We’re so glad you enjoyed it, Heather! I dropped the arrow root powder, sub’d in 1 tsp flour. Loved this recipe. Soooo good! What’s the best way to reheat it if frozen? It became a popular dish and somewhere along the way, cream was added. Hello! Sorry no sharing this one! As with others I subbed corn starch and added smoked paprika and vegan mozzarella as a topping. Thanks for this Amazing recipe Dana. I had to add a little almond milk to loosen it up. It not only dispenses with the heavy cream but you can make it in no time at all. Quick and simple, creamy, totally hit the spot on a night when we were willing to spend a few extra calories on an indulgent meal. Will make again soon. Add more dairy-free milk as needed to thin (I typically add up to 1/2 – 1 cup (120-240ml) more // amount as original recipe is written // adjust if altering batch size). Cauliflower is all the rage right now and for good reason. We’re so glad you enjoyed it, Charlotte! Mine turned out a little thick, but I used soy milk, which definitely contributed. Thanks as always for beautiful food! It was a little thick so I added more almond milk. In lieu of the heavy cream, butter, and cheese found in traditional Alfredo sauce, this vegan version gets its creaminess from blended cashews. It was quick and simple. There’s no way you’d guess there’s no cheese, milk or heavy cream in this. We’re so glad you enjoyed it, Elizabeth! Blend until smooth. Both so easy and quick. We love your additions and are so glad you enjoyed it! I added the cashew mixture to that and cooked it for several minutes then added the pasta. I made the mistake of having refrigerated cashews and not letting them soak long enough. Thanks so much! Blended together all ingredients except the nutritional yeast. I made this tonight and used tapioca flour in place of arrowroot and it came out great! This looks amazing! Love your work. We skipped the garlic, used 1c oat milk because that’s what I had and then used the pasta water to thin once it was in the pan (probably used 1.5 c). I made this tonight! Aw, we’re so glad you enjoyed it, Halley! I made this tonight and it also came out gluely.I also added about 1 cup additional almond milk and the sauce still turned out super thick. Any thoughts on if I could sub hemp seeds for the cashews? Nice and thick so it clings well to your pasta. I loved it!! Thanks for the recipe! With my work schedule and a 3 yr old I never really had time to make anything for dinner. This is what the sauce looks like without soaking. 2nd time making this with my girlfriend. Hi ladies! I cannot wait to try! I also added portobello mushrooms, zucchini and vegan chikken. https://www.myrecipes.com/recipe/fettuccine-with-cashew-cream That should work! Might try again without. You’ll want to make sure you’re using raw unsalted cashews for this … Made this for dinner and it was a huge hit!!! It may thicken as you reheat it on the stovetop, so just thin with more almond milk or water. I made some tonight and my residents (I’m an RA) loved it- even the non vegan ones ;) I don’t have a high speed blender, just a regular one, so I was worried about the cashews not blending up enough. Creamy substitute for traditional “ Alfredo ” it is absolutely delicious stirred in some extra Veggie broth for 1... Used for nutritional yeast? soaked ), do you think that Alfredo.... And not letting them soak long enough in household of 11 and our very picky eater cashew cream alfredo loved.... Maybe there ’ s what i had tried the Mac and cheese lover a blend coconut! 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