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Dairy Free Roasted Garlic Alfredo Sauce

Vegan Roasted Garlic Alfredo Sauce

This super creamy vegan garlic Alfredo sauce is perfect for an easy but comforting dinner.

Course Main Course
Cuisine Italian, vegan
Keyword healthy vegan, vegan, vegan cheese, vegan creme brulee, vegan dinner, vegan pasta, vegan sauce
Author Califia Farms

Ingredients

  • 1-2 cloves garlic
  • 2 cups raw cashews soaked in water overnight or soaked in boiling water for at least 30 min
  • 1/4 cup diced white onion
  • 1/2 cup +1 Tablespoon vegetable broth
  • 2 Teaspoons lemon juice
  • 1/4 Teaspoon ground black pepper
  • 1 Teaspoon salt
  • 3/4 cup  Unsweetened Almondmilk

Instructions

  1. Soak your cashews overnight - make sure your cashews are fully submerged in water overnight.  This will soften the cashews so they break down easier in the blender. Alternatively, you can flash soak them in boiling water for at least 30 minutes.
  2. Blend. Blend. Blend. Use a high-powered blender to really break down the cashews. Combine ingredients the continue blending on high for several minutes, stopping periodically to scrape down the sides. Keep blending until you have reached the consistency you want and add additional splashes of either almond milk or vegetable broth, as desired. If you want the consistency thinner, add additional vegetable broth one tablespoon at a time.
  3. Taste and add additional garlic or salt, to taste. Continue blending on high until the sauce reaches a smooth consistency.

Recipe Notes

When you heat up your sauce to pour over either some pasta or some yummy spaghetti squash, have some vegetable broth on hand.  As you heat up the sauce, some of the broth/water will boil off and the sauce will thicken up even more, so you will want to add splashes of broth to thin it out again.  Then it will perfectly coat every noodle.