Are you craving a creamy, indulgent pasta sauce but want to keep it healthy and vegan? Look no further than this Ultimate Vegan Alfredo Sauce!
Traditionally, Alfredo sauce is made with butter, cream, and parmesan cheese. But, this vegan version swaps out those ingredients for healthier, plant-based alternatives that still pack a flavor punch.
Why Alfredo Sauce Not Vegan
Alfredo sauce is a beloved Italian pasta sauce, typically made with butter, cream, and Parmesan cheese. Unfortunately, this delicious and creamy sauce is not vegan due to the presence of dairy products.
This vegan alfredo sauce is not only healthy but also incredibly easy to make. It takes just a handful of ingredients and a blender to whip up this deliciousness. Say goodbye to store-bought jars loaded with preservatives and hello to a fresh, homemade sauce that’s better for your body and taste buds.
Ingredients & Substitutions: What’s In A Plant Based Alfredo Sauce
This vegan alfredo sauce without oil may seem simple, but the ingredients pack a flavorful punch! The base of the sauce is made with chickenless or vegetable broth, a large white onion, and raw unsalted cashews that are soaked to create that ultra-creamy texture. Garlic and nutritional yeast add depth and complexity to the flavor, while salt and pepper tie everything together. And let’s not forget about the delicious toppings – fresh parsley, vegan parm (made by grating a brazil nut), and freshly ground black pepper add a burst of color and flavor. For an added touch of richness, you can even add a tablespoon of melted vegan butter (just note that it won’t be oil-free anymore!).
When it comes to making this delicious vegan alfredo sauce without oil, there are a few helpful tools that can make the process even easier. A high-powered blender is a must-have for achieving that smooth and creamy texture. A food processor can also come in handy for chopping up your ingredients. And don’t forget about a good quality pot and pan for cooking your broth and noodles to perfection. With these tools at your disposal, you’ll be able to whip up this plant-based alfredo sauce in no time!
- Medium pan
- High-powered food blender or food processor
- Large pot for boiling pasta
How To Make This Recipe
Step 1: Soak the Cashews
Begin by covering the cashews in boiling water and allowing them to soak for at least 15 minutes. This will soften the cashews and make them easier to blend.
Step 2: Cook the Onion and Garlic
In a medium pan on medium heat, add 1 cup of broth and the chopped white onion. Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated. Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
Step 3: Blend the Ingredients
Start cooking your fettuccine noodles in a large pot of salted boiling water. While the noodles are cooking, strain the water off the cashews. Add the cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high-powered food blender. Blend until smooth and creamy.
Step 4: Combine the Sauce and Noodles
Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste. Next, add the cooked pasta noodles and 1 ladle of pasta water directly into the sauce and stir gently to combine.
Why I Love This Love This Vegan Alfredo Sauce Recipe
When it comes to creamy pasta sauces, garlic alfredo is a classic choice. But traditional recipes are overloaded with dairy, which may leave you feeling bloated and icky. That’s where vegan alfredo sauce comes in – it’s a lighter, healthier alternative that doesn’t skimp on flavor.
Instead of butter, milk, and cream, vegan alfredo sauce is made with a base of plant-based milk and soaked cashews. This combination creates a velvety, indulgent texture without the heaviness of traditional alfredo. Instead of parmesan or other cheeses, nutritional yeast is used to add a cheesy, nutty flavor without the animal products.
But the real secret to vegan Alfredo’s sweet richness is the addition of cooked onions. These caramelized gems bring a subtle sweetness that perfectly balances the savory garlic and cheesy nutritional yeast. It’s like a symphony of flavors in your mouth!
Tips & Tricks
- If you want this sauce to be 100% oil-free, do not add vegan butter. If you don’t mind a little oil, add 1 tbsp of vegan butter for extra richness.
- Use either chickenless or vegetable broth for the best flavor. Avoid beef broth as it can negatively affect the taste.
- Soak your cashews in boiling water for at least 10 minutes. This makes them easier to blend and achieve a creamy texture.
- Serve your Alfredo sauce with fettuccine noodles for the most authentic taste. Or try making your own homemade vegan noodles for a restaurant-quality dish at home.
FAQ: Vegan Alfredo Sauce
Typically, plant-based Alfredo sauce can last in the refrigerator for up to 5 days when stored properly in an airtight container. It is best to consume it within 3-4 days for optimal freshness and flavor. Before consuming, be sure to give it a good stir and heat it up if needed. If the sauce is too thick, add 1/4 cup of vegetable broth to thin it out.
The secret to achieving a rich, creamy plant based alfredo sauce without dairy is to use a combination of soaked cashews with delicious vegetable broth.
Plant based alfredo sauce can be served in a variety of ways. It’s delicious served over pasta, polenta, rice, or quinoa, and it’s also a great addition to soups, stews, or casseroles. For a hearty meal, you could even use it as a sauce for vegan meatballs. When serving plant based alfredo sauce, be sure to garnish it with fresh herbs and a sprinkle of parmesan cheese to make it even more flavorful and appealing. If you are avoiding processed vegan cheese, try making a cashew parmesan cheese or grating a brazil nut on top instead of vegan parmesan.
Garlic, onion, nutritional yeast, and lemon juice add depth of flavor to the sauce, while salt and pepper bring out all the deliciousness. A pinch of red pepper flakes adds a touch of heat but feel free to omit it if you prefer a milder sauce.
Vegan Alfredo Sauce No Oil
- chopped parsley to garnish
- vegan parm (grate a brazil nut for a plant-based alternative)
- fresh ground black pepper
- 1 tbsp melted vegan butter (if you add vegan butter it will not be oil free)
- Cover the cashews in boiling water and allow to soak.
- In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
- Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cook down and evaporated.
- Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
- Start cooking your fettuccine noodles. Don't forget to salt the pasta water.
- Strain water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.
- Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste.
- Next, add the cooked pasta noodles and 1 ladle of pasta water directly into the sauce and stir gently to combine.
- Garnish with fresh parsley, freshly ground black pepper and vegan parmesan. Buon Appetito!
Plant-based alfredo sauce is a healthy and delicious alternative to traditional alfredo sauce made with heavy cream. With a few simple ingredients and some creative cooking techniques, you can make a plant-based alfredo sauce that is every bit as flavorful and satisfying as the original. Whether you’re looking for a dish to impress your friends and family. So why not give it a try today and see for yourself how delicious and satisfying this recipe for vegan alfredo sauce can be!