The Best Vegan Garlic Alfredo Sauce
The absolute BEST 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. You will be shocked there is not an ounce of dairy in it!
The absolute BEST 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. You will be shocked there is not an ounce of dairy in it!
- 1/2 teaspoon salt
- 4 cloves
- 1 medium white onion diced (200g) (make sure to measure out 1 1/2 cups b/c this is wh
- 1-2 cups (240-480g) low sodium vegetable broth divided
- 1/4-1/2 teaspoon ground black pepper
- 1/2 cup (75g) raw unsalted cashews (see note)
- 1-2 tablespoons lemon juice (start with just 1 an
- 2-4 tablespoons nutritional yeast (i highly recom it is non-fortified with much better taste.)
- it is not recommended to sub or eliminate any of as i cannot vouch for the results if any are changed. the lemon
- if you are using raw cashews and you don't have a then you must soak them overnight in a bowl of water, drain and
- Carbohydrate 6.07980166666667 g
- Cholesterol 0 mg
- Fat 0.0855433333333333 g
- Fiber 1.21941668812434 g
- Protein 0.716825 g
- Saturated Fat 0.0271633333333333 g
- Serving Size 1 1 cups sauce (65g)
- Sodium 2.40733333333333 mg
- Sugar 4.86038497854233 g
- Trans Fat 0.0315233333333333 g
- Calories 25 calories
Step-by-step
- 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 8 minutes, add the garlic and cook a couple of minutes more, stirring often.
- 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 cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender.
- Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast).
- Blend on high for a couple of minutes until very creamy and smooth.
- Add any more broth to reach desired consistency, if necessary. I did not.
- If you don't add more broth, you would likely not need any more yeast.
- Taste and add any more salt & pepper or lemon, 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 around 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.
The Best Vegan Garlic Alfredo Sauce: A Culinary Confession
For years, I’ve been a self-proclaimed pasta fanatic. The creamy, dreamy embrace of a perfectly crafted alfredo sauce? Pure bliss. But the guilt? Oh, the guilt. The heavy cream, the mountains of butter – it always left me feeling slightly sluggish and definitely regretful. Then came the day I discovered the magic of vegan cooking, and my culinary world was revolutionized. This recipe, my friends, is the culmination of that journey – a testament to the fact that incredible flavor doesn’t need dairy to shine.
I'm a busy working mom, constantly juggling work deadlines, school pick-ups, and family dinners. Finding a quick, easy, and healthy meal is paramount. This vegan garlic alfredo sauce is my secret weapon. It's so simple to make, requiring minimal ingredients and even less time. The best part? It's surprisingly rich and decadent, even without a single drop of cream! I often make a big batch on the weekend and store it in the fridge for quick weeknight meals. It's perfect for a cozy night in with family, or a spontaneous dinner party with friends – the versatility of this sauce knows no bounds.
One of the key secrets to this sauce's incredible creaminess is the generous amount of onion. Don't underestimate the power of a well-cooked onion! It's the backbone of the flavor, adding depth and richness that simply can't be replicated. The cashews add a lovely, nutty creaminess, and the nutritional yeast provides that signature cheesy tang. It's a perfect balance of flavors, creating an alfredo sauce that's both satisfying and surprisingly healthy. I always get compliments on this, and people often can't believe it's vegan!
Beyond the ease and taste, the health benefits are a major draw for me. This sauce is oil-free, making it a guilt-free indulgence. It's packed with flavor, but low in fat, offering a delicious alternative to traditional alfredo. I’ve adapted this recipe countless times, experimenting with different vegetables, herbs, and spices. Adding sautéed broccoli, spinach, or even sun-dried tomatoes creates a whole new level of deliciousness. Don’t be afraid to get creative and make it your own! The possibilities are truly endless.
Why this recipe works:
- Simplicity: Minimal ingredients and steps for a quick weeknight meal.
- Rich flavor: The generous amount of onion adds depth and complexity to the sauce.
- Creamy texture: Cashews and nutritional yeast create a luxuriously creamy consistency.
- Healthier alternative: Oil-free and low in fat, making it a guilt-free indulgence.
- Versatility: Easily adaptable to different tastes and preferences.
So, are you ready to ditch the dairy and embrace a healthier, tastier alfredo sauce? Give this recipe a try. It’s a game changer, and I’m confident it'll become a staple in your kitchen. Trust me, your taste buds will thank you.
Serving Suggestions:
- Toss with your favorite pasta: Spaghetti, fettuccine, linguine – the choices are endless!
- Serve over zucchini noodles for a lighter option.
- Use as a dip for vegetables or crusty bread.
- Add it to your favorite vegan pizzas or lasagna for extra creaminess.
Happy cooking!
