Creamy Cashew Alfredo Sauce
A rich and creamy dairy-free Alfredo sauce made with cashews, perfect for pasta, vegetables, or as a dip!
Equipment
- Blender
- Measuring cups and spoons
Ingredients
- 1 ¼ cup raw unsalted cashews
- ½ tablespoon lemon juice
- 2 cloves garlic more if you like it stronger
- ¾ cup water
- ¼ teaspoon dried thyme
- 1 teaspoon nutritional yeast optional
- ½ teaspoon sea salt
Instructions
- Place all ingredients into your blender. If using a less powerful blender, soak cashews in warm water for 20 minutes to 1 hour.
- Blend everything until smooth, adjusting salt, garlic, or thyme to taste. Add water a teaspoon at a time for desired consistency.
- Toss with cooked noodles or spiralized vegetables, adding more sauce if desired. Drizzle with extra-virgin olive oil before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add water if it thickens.