Vegan Alfredo Sauce
Comfort food at it's very best - enjoy this Vegan Alfredo Sauce for an easy weeknight dinner full of lots of healthy plant-based nutrients!
- 2 tablespoons vegan butter
- ½ cup chopped onion
- 3 to 4 cloves garlic peeled and roughly chopped
- ½ cup raw cashews
- 1 ¼ cups water
- 1 teaspoon Better than Bouillon Vegan Broth Base
- 2 tablespoons vegan cream cheese
- 1 tablespoon vegan parmesan
- ⅛ teaspoon fresh cracked black pepper
- Serve: fettuccine noodles, steamed broccoli, breadsticks
Add vegan butter to a saucepan over medium heat. Once it's melted, add chopped onions and cashews. Stir to coat. Cook for 3 to 5 minutes, until the onions are tender. Add chopped garlic and cook for another minute.
Add water and bouillon to the saucepan. Stir to combine. Bring it to a boil and reduce it to a simmer. Simmer for 4 to 5 minutes. Remove from heat and set aside to cool slightly.
Once the broth mixture has cooled, transfer it to a blender. Add vegan cream cheese and vegan parmesan. Pulse in several short bursts. Then use a spatula to scrape down the sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth.
Pour the alfredo sauce into a glass jar or sealable container. Sprinkle with pepper. The sauce may seem a bit runny at first but it thickens as it cools.
Serve over cooked pasta, on garlic toast, or even as a sauce for pizza.
Keep leftover vegan alfredo sauce in the fridge. It will keep up to 5 days when stored properly.
Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 125mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg