Dairy Free Alfredo Sauce

This dairy free Alfredo sauce recipe is the most luscious emulsion made with a base of cashews and olive oil packed with cheesy umami flavor from miso and nutritional yeast. Superbly creamy, delicious but good for you and cholesterol free, this is the best dairy free + gluten free rendition of the cult Italian classic everyone is sure to love. Mangia!

Course Sauces

Cuisine American Italian

Keyword Dairy Free Alfredo Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 695kcal

Author Florentina

Ingredients

1.5 cups raw cashews soaked
4 Tbsp nutritional yeast
1 Tbsp white miso paste chickpea or soy
2 large garlic cloves grated
1/2 lemon juiced
1 cup water
2-3 Tbsp extra virgin olive oil + more as desired
1/2 tsp sea salt or to taste
3/4 lb fettuccine noodles (cooked al dente)

Garnish

1 tiny pinch of freshly grated nutmeg, red chili flakes, black pepper, fresh basil.

Instructions

Soak the cashews in boiling hot water for 20 minutes. Drain and add them to the Vitamix blender together with the nutritional yeast, miso, garlic, lemon juice, water, salt and olive oil. Process on the smoothie setting until a silky smooth emulation is achieved. Taste and adjust seasonings to taste with sea salt and add in more water or olive oil if a thinner consistency is desired.
1.5 cups raw cashews, 4 Tbsp nutritional yeast, 1 Tbsp white miso paste, 2 large garlic cloves, 1/2 lemon, 1 cup water, 2-3 Tbsp extra virgin olive oil + more as desired, 1/2 tsp sea salt
Meanwhile bring a pot of water to a rolling boil. Season heavily with salt and cook the fettuccine noodles until al dente according to package directions. Drain well and toss with the Alfredo sauce until coated all over.
3/4 lb fettuccine noodles
Serve garnished with a tiny pinch of freshly grated nutmeg, red pepper flake, freshly cracked black pepper and basil.
1 tiny pinch of freshly grated nutmeg, red chili flakes, black pepper, fresh basil.

Nutrition