Healthy vegan garlic alfredo sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich dairy-free and oil-free alfredo sauce…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 35 minutes ]
- 1 medium white onion, chopped (MAKE SURE to measure out 1 1/2 cups (200g b/c this is where lots of flavors come)
- 1-2 cups low sodium vegetable broth, separated (240-480 mL)
- 1/2 teaspoon (3g) fine sea salt
- 1/4-1/2 teaspoon ground black pepper
- 4 EXTRA LARGE garlic cloves, minced (15g) (don’t skimp because hey, flavor.
- You should NOT need to be adding extra garlic if you use the correct amount listed.
- If your cloves are small, add more.)
- 1/2 heaping cup raw, unsalted cashews (75 g, 2.6 oz) (soaked overnight in hot water
- If you don’t have a high powered blender, otherwise,e your result will be gritty and NOT creamy)
- 1-2 tablespoons lemon juice (don’t omit, as this omits any cashew flavor!)
- 1/4 cup nutritional yeast (25 g, more or less if preferred. I used an extra tablespoon.
- Make sure to use a non-synthetic version so it doesn’t leave a nasty vitamin taste. I highly recommend Sari brand )
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat.
- Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don’t burn) After several minutes, add the garlic and cook a couple of minutes more.
- All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE.
- You don’t want any more liquid once it’s done the cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender.
- Start out by just adding 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast).
- Blend on high for a couple of minutes until very creamy and smooth.
- Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn’t bland, which can affect the end flavor result of the dish. I add a tablespoon to a large pot of boiling water.
- Garnish with parsley, lemon zest, and salt & pepper, if desired. Add any veggies you like.
- I like to add broccoli or even peas. Store leftovers in the fridge.
- The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.