Vegan Garlic Alfredo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium white onion, chopped (make sure to measure out 1 1/2 cups of chopped onion) 1-2 cups low sodium vegetable broth, separated 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper 3-4 large garlic cloves, minced 1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 5 hours if you don't have a high powered blender) 1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!) 1/4 cup + 1 tablespoon nutritional yeast
Add the onion and ONLY 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth has evaporated. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired. If you're feeling adventurous, you can add in a tablespoon of vegan butter.
Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if desired.
Serving Size: 5 servings (1/2 cup each)
Number of Servings: 5
Recipe submitted by SparkPeople user C_ANEMONE.
Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired. If you're feeling adventurous, you can add in a tablespoon of vegan butter.
Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if desired.
Serving Size: 5 servings (1/2 cup each)
Number of Servings: 5
Recipe submitted by SparkPeople user C_ANEMONE.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 299.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.7 g
Member Reviews