The Best Vegan Garlic Alfredo Sauce
20 minMakes 2 cups sauce
A creamy vegan pasta sauce made from caramelized onions, garlic, and blended cashews with nutritional yeast and lemon.
| prepIf using raw cashews without a high-powered blender, soak overnight in water, then drain and rinse | ||||
| 1 medium white onion, diced (200 g) | Cook onion in broth, medium heat, 8 min | Add garlic, cook 2 min until broth evaporates | Blend with broth, cashews, salt, pepper, yeast & lemon until smooth, 2 min | Taste; add more broth, salt, pepper or lemon as needed |
| 240 ml low-sodium vegetable broth (for cooking) | ||||
| 4 x-large garlic cloves, minced (15 g) | ||||
| 120 ml low-sodium vegetable broth (for blending) | ||||
| 1/2 heaping cup / 75 g raw unsalted cashews | ||||
| 1/2–3/4 teaspoon salt | ||||
| 1/4–1/2 teaspoon ground black pepper | ||||
| 2 tablespoons nutritional yeast | ||||
| 1/2–1 tablespoon lemon juice (start with 1/2 tablespoon) | ||||
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