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Delicious, Healthy, Vegan Alfredo Sauce – An Oxymoron?

Who knew that at the age of 70, I would be open to vegan delicacies? I amaze myself. My daughters Joanna and Nora (and Nora’s wonderful vegan boyfriend Ryan) continue to expand my horizons. Cashew cream is a wonder. It’s not a substitute for anything, really – it’s just fabulous in its own right. Last week, Joanna made the Alfredo version for me, which she poured over roasted vegetables. OMG – it was amazing.

Cashew cream is incredibly versatile. You can add some maple syrup &/or cinnamon and use it as an ingredient in overnight sauce. You could add some lemon juice and mustard to make a great topping for a vegetable salad. And, of course, this Alfredo version would be divine over pasta.

There’s a slow and a quicker version of cashew cream. I think the slower version is creamier, but I’ll give you both.

I’m hooked on this stuff (but if anyone ever tries to sell me on a vegan Reuben sandwich, I’m heading for the nearest McDonald’s. Just saying).

Cashew Cream Alfredo Sauce

 

Based on a recipe from Clean Food Dirty Girl

Ingredients

 

  • 1 cup raw cashews, soaked in water for several hours (or at least 10 minutes for the quick version)
  • 1 1/2 cups water
  • 2 garlic cloves, peeled and left whole
  • 1 teaspoon miso
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper

Preparation

 

  • Slow version: Drain and discard the water from the soaked cashews and place the cashews in a blender, along with the rest of the ingredients. Blend until creamy and smooth. The sauce will seem thin but no will thicken up as it heats up. In fact, you may need to add more water.
  • Quick version: Place raw cashews and three cups of water in a saucepan, bring to a boil. Continue boiling for 10 minutes, then drain and rinse. Place the nuts in the blender to continue.
  • Transfer the sauce to a medium-sized saucepan, turn the heat to the lowest possible setting and cook for 10 minutes, stirring often so the sauce doesn’t stick to the bottom of the pan.

Note

The sauce keeps well in the refrigerator for a few days and can also be frozen.