Raw cashews, which add creaminess to sauces, soups, dressings and non-dairy cheeses, form the base of this easy vegan alfredo recipe. Alfredo is traditionally an Italian-American cream-based sauce. Instead of dairy, cashews serve as a blank slate for you to add flavorings. While you can make a white alfredo sauce with cashews and a few spices, I added jarred roasted red peppers for a smoky-sweet taste.
Good for you if you want to roast your own peppers. It’s one kitchen task I can’t stand. Not only is it messy, but the way I do it at least, it’s a bit dangerous. Jarred it is!
In place of the roasted red peppers, experiment with fresh herbs, nutritional yeast or other flavors like curry or lemon pepper in an alfredo.
This sauce isn’t just for pasta, either. It’s delicious on roasted vegetables or as a dipping sauce. Leave me alone with a batch of this sauce and some garlic bread, and I don’t have to tell you what might happen.
If you have a Vitamix or other high-speed blender, you don’t have the soak the cashews and this dish can be ready in 20 minutes.
- ½ c raw cashews
- ½ lb spaghetti or linguine
- 1 c vegetable broth
- ¼ c roasted red peppers, chopped
- ⅛ t ground nutmeg
- ⅛ t chili flakes
- ⅛ t garlic powder
- ⅛ t salt
- 1½ t lemon juice
- freshly ground pepper
- Soak cashews in 2 cups water for an hour. Drain and set aside. (If you’re going to be using a high-speed blender such as a Vitamix, you can skip the soaking).
- Prepare pasta according to package instructions. Drain pasta and return to the pot.
- In a blender, combine cashews, vegetable broth, roasted red peppers, nutmeg, chili flakes, garlic power, salt and lemon juice. Blend until very smooth. Pour desired amount of sauce over the pasta and heat through. Add freshly ground pepper to taste.
Looking for more quick & easy vegan recipes? Try my meal plans!