Just in time for veganuary 2023. I have been perfecting my plant based alfrédo sauce recipe for the past several months…and I think I’ve nailed it. You let me know what you think in the comments section below. It is surprisingly easy to make too! Keep scrolling for the ingredients list and recipe.

The ingredients list is pretty easy. And if you are already a vegan, you may already have them on hand.

Ingredients:
1 cup of raw cashews soaked overnight
1-2 cloves of fresh garlic
2 Tbsp Nutritional Yeast
1 Tbsp lemon juice
1/2 tsp truffle salt (can substitute with sea salt)
dash of smoked paprika (optional)
1/4-1/3 cup water

Place cashews in a bowl and cover with filtered water. Soak overnight. Or if you are in a rush, soak in hot water for about an hour.

After soaking, drain cashews and add to a high powered blender. I prefer my Vitamix over the Nutribullet for this recipe because it gives my alfredo sauce the creamiest texture. Add peeled garlic clove(s), nutritional yeast, lemon juice and truffle salt and process until creamy and smooth. Slowly add the water to your blender. Add in a little bit more or less until you get the desired consistency.

This vegan alfredo sauce recipe is delicious at room temperature poured over hot brown rice pasta with sautéed mushrooms, spinach and/or broccoli. I typically don’t heat it because it changes the texture. Or you can use it as a pizza sauce and top with sautéed mushrooms and onions or tomatoes and basil. It is so good that I it is easy to forget how healthy it is.

It keeps well in an air tight container refrigerated for up to a week. It may last longer…but usually not in my refrigerator. LOL

If you are dabbling with becoming vegan, or simply just want to detox from the holidays, this recipe is a must. If you love it, you might like to save this recipe onto one of my recipe cards designed using my original watercolor art.