Vegan Alfredo Sauce
Note :
You can use roasted and/or salted cashews, but the sauce will have a nuttier flavor and darker color. Adjust the salt accordingly.
To ensure you get an accurate measurement, pour the coconut milk into a glass measuring cup and heat it in the microwave for 10 to 15 seconds so it liquefies and does not separate when you measure.
If you don’t have vegan Parmesan, you can use the same amount of nutritional yeast. Note that this will affect the flavor and color of the sauce.
Ingredients
1/2 heaping cup raw cashews
1 cup full-fat canned coconut milk (see Recipe Note)
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon onion powder
8 ounces fettuccine pasta, optional
1 tablespoon unsalted vegan butter, optional
1/3 cup finely grated vegan Parmesan cheese, plus more for serving
1/2 cup pasta water, optional
Method :
Soak the cashews:
Soak the cashews in boiling water for 15 minutes. Drain and rinse the cashews and add them to the blender.
Meanwhile, prepare the cream sauce :
While the cashews are soaking, add the coconut milk, lemon juice, pepper, salt, garlic powder, and onion powder to a high-powered blender. Add the cashews and blend until very smooth.
Cook the pasta and sauce:
If you plan to serve the Alfredo sauce with pasta, bring a large pot of water to boil and salt generously. Cook until al dente, according to the package directions, and drain.
Meanwhile, in a separate skillet on medium heat, melt the vegan butter. Pour in the blended cream sauce and reduce the heat to low. Add the finely grated vegan Parmesan and whisk to combine, melting the cheese. Keep the sauce warm on low, stirring occasionally, until the pasta is ready.
Cook the pasta and sauce:
If you plan to serve the Alfredo sauce with pasta, bring a large pot of water to boil and salt generously. Cook until al dente, according to the package directions, and drain.
Meanwhile, in a separate skillet on medium heat, melt the vegan butter. Pour in the blended cream sauce and reduce the heat to low. Add the finely grated vegan Parmesan and whisk to combine, melting the cheese. Keep the sauce warm on low, stirring occasionally, until the pasta is ready.
Combine the pasta and sauce (optional):
When the pasta is done, turn off the heat and use tongs to place it directly into the skillet with the sauce; it will be dripping with pasta water. Add the additional 1/2 cup of reserved pasta water to the skillet and swirl the pasta around with the tongs until everything is combined.
Cook on low, tossing frequently, until the pasta clings to the sauce and has reached your desired thickness, 1 to 2 minutes. You can add more pasta water, a small splash at a time, for a thinner sauce.
Serve:
Serve immediately with extra Parmesan and freshly ground black pepper. Note that the sauce will naturally separate as it cools.
The sauce will also thicken as it cooks. Store leftover dressed pasta in the fridge for 3 to 4 days. Add coconut milk, broth, or butter to loosen the sauce when reheating.
Store the sauce (without the pasta) in the fridge for up to 5 days. When reheating, add water or broth to thin.
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