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Cashew Alfredo Sauce

This is a creamy and delicious dairy free cream sauce. If you have a high speed blender, soaking the cashews is optional.


§ 1 ¼ cup cashews, raw and unsalted, soaked in water 30 min – overnight depending on how strong your blender is

§ 1 Tbsp arrowroot starch, optional

§ ½ c diced onion

§ ½ Tbsp lemon juice

§ 2 cloves garlic, more if desired

§ ¾ cup water, cashew soak water, or vegetable broth

§ ¼ tsp thyme, dried

§ ¼ tsp rosemary, dried

§ ¼ tsp black pepper

§ 1 tsp nutritional yeast, optional

§ ½ tsp sea salt


1. Place all the ingredients into your blender Blend until smooth. Taste and add more seasoning as desired. If you want your sauce a little thinner, add more water, 1 teaspoon at a time.

2. In a large bowl, combine sauce with pasta, zoodles or spaghetti squash. Add roasted cherry tomatoes and vegan parmesan if desired.

3. Store any leftover or reserved sauce in an air-tight container in the refrigerator for up to 3 days.

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