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Dairy-Free Cashew Alfredo Sauce – vegetarian recipe
Stav Kogan

Dairy-Free Cashew Alfredo Sauce

A rich, creamy, and utterly decadent dairy-free Alfredo sauce made from soaked cashews. This velvety and flavorful sauce is a game-changer, perfect for zoodles, roasted chicken, or as a base for soups and casseroles.
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Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 14 serving
Calories: 101
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (720 ml) chicken stock or bone broth, divided
  • 2 cups (280 g / 9.9 oz) raw cashews
  • 4 cloves garlic, peeled
  • ½ cup (120 ml / 4.1 fl oz) unsweetened almond milk
  • 3 tablespoons (15 g / 0.53 oz) nutritional yeast
  • 2 tablespoons (30 ml / 1 fl oz) Worcestershire sauce
  • 1 tablespoon (4 g / 0.14 oz) chopped fresh flat-leaf parsley
  • 2 teaspoons (12 g / 0.42 oz) sea salt
  • 1 teaspoon (2 g / 0.07 oz) ground black pepper
  • Special Equipment
  • High-powered blender or food processor
  • For an even creamier sauce, soak the cashews in cool water for at least 4 hours or overnight. Drain them before adding to the boiling stock with the garlic.
  • For the smoothest possible texture, blend the sauce for a full 1-2 minutes in a high-powered blender, scraping down the sides as needed.
  • The sauce will thicken considerably as it cools. When reheating, add a splash of stock, water, or almond milk to thin it back to your desired consistency.

Method
 

  1. Directions
  2. Heat the stock in a medium saucepan over high heat.
  3. Once it comes to a boil, add the cashews and garlic and let boil for 5 minutes.
  4. Remove from the heat and let the cashews continue to soak for 30 minutes.
  5. Pour the stock with the soaked cashews and garlic into a high-powered blender or food processor.
  6. Add the almond milk, nutritional yeast, Worcestershire sauce, parsley, salt, and pepper, and blend until completely smooth and creamy.
  7. Return the sauce mixture to the saucepan and cook over medium heat, stirring frequently, for about 5 minutes to allow the flavors to meld. If the sauce is too thick, add additional stock, one tablespoon at a time, until your desired consistency is reached.
  8. Serve immediately or store leftovers in an airtight container in the refrigerator for up to a week. The sauce can also be frozen for up to 3 months.
  9. Stir in a tablespoon of lemon juice at the end for a bright, zesty finish, or add a pinch of nutmeg for a more traditional Alfredo flavor profile.

Nutrition

Calories: 101kcalCarbohydrates: 5.3gProtein: 3.6gFat: 7.9g

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