Dairy-Free Alfredo Sauce
This dairy-free Alfredo sauce is a refrigerator staple! We keep a jar in the fridge at all times, and it makes for the quickest healthy dinners.
Servings: 6
Calories: 205kcal
Equipment
- High-Speed Blender
Ingredients
- 1 cup Raw Cashews
- 1 cup Coconut Milk
- 1 cup Chicken Broth
- 1/4 cup Nutritional Yeast
- 2 tbsp Ghee or Olive Oil
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Italian Seasoning
- Salt & Pepper to taste
Instructions
- Add all of the ingredients to a high-speed blender and blend until super smooth. Give it a taste, and add more seasonings as needed (I am generous with the salt, pepper, and garlic!)
- Transfer to a jar and store in the refrigerator.
- To serve, heat until warm and scoop over your favorite protein or stir into your favorite cooked pasta.
Notes
- If you don't have a high-speed blender or feel like cashews don't blend smoothly for you, try soaking your cashews ahead of time. Cover the cashews with warm water and let them sit for about 1 hour (up to overnight) to soften them. Drain, rinse, and blend in with your sauce ingredients.
- No nutritional yeast? You can skip it! I like the slightly cheesy flavor it adds, but have made this sauce without it dozens of times and it's just as great.
- Find the coconut milk I use on Amazon HERE. It doesn't separate, has just two ingredients (coconut & water), and works in so many dishes.
- If you're against coconut milk, substitute any creamy milk you like. Cashews, half & half, etc. I find I don't taste the coconut milk at all if I season the sauce correctly (plenty of salt & pepper, and some extra garlic!)
Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Fiber: 1g | Sugar: 1g