Vegan Garlic Alfredo Sauce

Sometimes the body just craves something hearty, creamy or "fatty." Before COVID, I rock climbed several days per week and burning all of that energy, I craved a creamy and thick pasta. 

Now that I haven't climbed in over a year, my body sometimes craves this from teaching all of these online fitness classes as well as an emotional compensation for the nature of the world. However, unlike real Alfredo sauce that bogs us down with so much dairy...this version is packed with protein and heart-healthy vegetables like onions and garlic. 

I wanted to create something a bit different than my normal Alfredo recipe, so I decided to make a more garlicky Alfredo sauce which was inspired by the Vegan 8 blog.  

It's quick, easy and ready in about 15 minutes. Enjoy! 

Vegan Garlic Alfredo Sauce
Cook time 15 minutes
Makes 2 cups

Ingredients:
4 xlg garlic cloves, minced
1 medium onion, diced 
1-2 tbsp olive oil
1.5 cups vegetable broth
1/2 cup cashews, soaked for 2-4 hours in warm water
1 tbsp lemon juice
2-4 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp pepper

Directions:
In a pan cook the onion and garlic in olive oil for two minutes. Add 3/4 cup of broth and cook until the onions are translucent but also soaks up the broth. Next, add the onion mixture to the remaining broth and blend until smooth. Add the remaining ingredients and puree until smooth, which may take 1-2 minutes. If the consistency is too thick, add additional broth or some plant-based milk. 

I suggest adding in one tbsp of nutritional yeast at a time, taste test it, and then add more as needed. 

​Adapted from the Vegan 8

Let's Connect! Check out my other cashew-based recipes below! 

How to Make a Vegan Nut Spread

Edible Flower Cashew Cheese + Charcuterie Board

Vegan Squash Blossom Stuffed w/ Cashew Cheese Crostata