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The Best Vegan Garlic Alfredo Sauce
By Brandi Doming · thevegan8.com
Makes 2 cups sauce
| prepSoak raw cashews overnight in water, drain and rinse (if using a non-high-powered blender) | |||
| 1 medium white onion, diced (200 g / 7 oz) | Cook onion in broth until tender, 8 min | Add garlic, cook 2 min until broth evaporates | Blend cooked veggies with broth & remaining ingredients until creamy, 2 min |
| 1 cup / 240 ml low sodium vegetable broth, divided | |||
| 4 x-large garlic cloves, minced (15 g / 0.5 oz) | |||
| 1/2 cup / 120 ml low sodium vegetable broth, remaining | |||
| 1/2–3/4 teaspoon salt | |||
| 1/4–1/2 teaspoon ground black pepper | |||
| 1/2 heaping cup / 75 g raw unsalted cashews | |||
| 1/2–1 tablespoon lemon juice | |||
| 2 tablespoons nutritional yeast | |||
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