Rich, creamy, and sinfully delicious: those are the three descriptions that come to mind when I think of Alfredo sauce. You would never believe that these versions do not contain some sort of dairy. The first version has a slightly nutty flavor from the cashews, while the second adds an extra serving or two of vegetables to your day. Either way, Alfredo sauce is back on your dairy-free table. These sauces are amazing over zoodles, shirataki noodles, or spaghetti squash for a pastalike dish, or even just ladled over roasted chicken or grilled seafood. You can use them as a base for casseroles or soups or even as a dipping sauce for Dinner Rolls (here). If you are feeling really saucy, you can even mix them with Pistachio Pesto to make a pesto Alfredo sauce.
VERSION 1 (CASHEW)
MAKES: 4 cups (¼ cup per serving) · PREP TIME: 15 minutes, plus 30 minutes to soak cashews · COOK TIME: 15 minutes
•3 cups chicken stock or bone broth (here), divided, plus more if needed
•2 cups raw cashews
•4 cloves garlic, peeled
•½ cup unsweetened almond milk
•3 tablespoons nutritional yeast
•2 tablespoons Worcestershire sauce
•1 tablespoon chopped fresh flat-leaf parsley
•2 teaspoons sea salt
•1 teaspoon ground black pepper
High-powered blender or food processor
1. Heat the stock in a medium saucepan over high heat. Once it comes to a boil, add the cashews and garlic and let boil for 5 minutes. Remove from the heat and let the cashews continue to soak for 30 minutes.
2. Pour the stock with the soaked cashews and garlic into a high-powered blender or food processor. Add the rest of the ingredients and pulse until smooth and creamy.
3. Return the sauce mixture to the saucepan and cook over medium heat, stirring frequently, to allow the flavors to continue to come together, about 5 minutes. If the sauce is too thick, add some additional stock.
4. Store leftovers in the refrigerator for up to a week. Alternatively, you can freeze it.
TOTAL CARBS: 5.3g
NET CARBS: 5g