The BEST Dairy-Free Alfredo Sauce
The BEST Dairy-Free Alfredo Sauce tastes just like classic Alfredo. It's so easy to make, and you'll impress any guest at your dinner table.
Equipment
- High speed blender
- Small pot with lid
- 10 inch cast iron skillet or large pot
Ingredients
- 1 cup roasted and salted cashews
- 2 cups chicken broth see notes
- 1 cup water
- 3 tablespoons non-dairy butter I use Country Crock with Olive Oil
- ⅓ cup nutritional yeast plus 1 tablespoon
- ¼ teaspoon white pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly squeezed lemon juice or to taste
- salt to taste, see notes
- 12 ounces fettuccine noodles
Instructions
- Boil 1 cup of cashews in 2 cups of chicken broth plus 1 cup water for 15 minutes, covered. Then let it cool.
- Add cashews and the liquid to a high-speed blender and blend for one minute, or until completely smooth.
- Add the butter, seasonings and lemon juice to the blender and blend until well combined.
- For best flavor, place in a jar and refrigerate overnight. It will thicken in the refrigerator. Or pour into a cast iron skillet or pot, and heat it on the stove on medium-low heat until it's thick. Make sure to keep whisking to prevent clumping.
- Mix in the cooked fettuccine noodles, and enjoy!
Notes
- For a vegan option, substitute chicken broth for vegetable broth.
- Store this sauce in the refrigerator in an airtight container for 3 to 4 days.
- This recipe makes 2 cups of Alfredo sauce. Once combined with the fettuccine noodles, it serves about 4 people. The nutrition label shows nutrition facts for 1 serving of the pasta.
- Use gluten-free pasta noodles for a gluten and dairy-free option.
Nutrition
Calories: 288kcalCarbohydrates: 15gProtein: 9gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 2mgSodium: 514mgPotassium: 354mgFiber: 2gSugar: 3gVitamin A: 3IUVitamin C: 2mgCalcium: 28mgIron: 3mg
Tried this recipe?Let us know how it was!