So creamy without all the cheese and dairy! This recipe only requires 7 ingredients and can be made in less than 30 minutes. Combine with your favorite pasta like fettuccine and broccoli for an easy weeknight dinner.
Course Dinner
Cuisine American, Italian, Vegan
Keyword dairy free alfredo sauce, vegan creamy pasta sauce, vegan italian recipe
Sauté onions until translucent (about 10 minutes). Add garlic and cook until fragrant (about 30 seconds).
Add to high-speed blender along with remaining ingredients. Taste and adjust seasonings if needed.
Cook pasta according to instructions. To steam the broccoli, I like to put a wire mesh strainer over the pot of pasta and add the broccoli. Steam until bright green.
Combine cooked pasta, broccoli, and sauce. Serve warm. Leftovers keep in the fridge for about 5 days.
Video
Notes
If you don't have time to soak cashews, use the quick method:
Boil a pot of water to a rolling boil.
Pout water into glass or mason jar and add cashews.
Let sit uncovered for 15 minutes.
Homemade dairy-free vegan alfredo sauce will keep well for up to 4 days stored in a sealed container in the fridge, and is easy to reheat in the microwave. Just stir between short bursts until slightly warm, and then add to hot pasta or veggies.
Nutrition
Serving: 1serving of sauce (1/4 recipe) does not include pasta or vegetables | Calories: 115kcal | Carbohydrates: 8.9g | Protein: 3.3g | Fat: 8.2g | Saturated Fat: 1.4g | Sodium: 477mg | Potassium: 215mg | Fiber: 2g | Sugar: 2.1g | Calcium: 80mg | Iron: 1.4mg