Best Ever Creamy Vegan Alfredo Sauce

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This rich and creamy vegan alfredo sauce will satisfy your cravings for indulgence! The cashews and coconut milk pair up for a delicious flavor that is smooth and luxurious. And we’ve found that the recipe is quite forgiving, too. You can adjust the cashews up or down for richness, use lite coconut milk in place of the water and coconut milk, and season to taste, even adding a splash of lemon for zing.

Thanks to Go Dairy Free viewer Kerri for emailing this recipe!

Vegan Yum Yum Cookbook - Hurry Up Alfredo

Photo credit: Vegan Yum Yum Feature

5 from 1 reviews
Best Ever Creamy Vegan Alfredo Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1-1/2 Cups Raw Cashews (not roasted or salted)
  • 2-1/2 Cups water (fresh)
  • 200mL Full-Fat Coconut Milk (about ½ can/package - Such as So Delicious Original Culinary Coconut Milk)
  • 1 Vegetable Bouillon Cube [be sure to check the ingredients when allergies or special diets are a concern]
  • 3 Cloves Garlic, minced (1-1/2 teaspoons fridge minced garlic)
  • Pepper to taste
  • Herbamare or Salt to taste
Instructions
  1. Thoroughly blend all ingredients together. Thin out with more water if desired.
  2. Heat & serve over pasta, vegetables, or chicken!
  3. ENJOY!!
Notes
You can soak the cashews in water (enough to cover) overnight, or in boiling water for 1 hr prior to making this if you want (drain water before blending) – we didn’t have time, so made it with just the raw cashews.

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, Sugar free

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

56 Comments

  1. I did it today…it was delicious and very easy. At first I tough it was watery but when i heated it up in a saucepan, it came out great. Everyone loved it… thank you!!

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  3. Wondering if you can use chick peas instead of cashews? We have severe nut allergies – but are ok with coconut – and this recipe sounds amazing. Just can’t do the cashews or pretty much any other nut.

  4. We’re in the process of switching to a dairy free lifestyle due to my teens intolerance. We adhere to a low fat lifestyle and after figuring out the calorie count – WOW. Is there any way to lower the calories in this?

    Thanks!

    • Hi Robyn, I make a similar variation of this recipe myself and can tell you a few things: this recipe makes much more than 4 servings, so don’t get too wrapped up on the serving size – I agree, WAY too rich for just 4 people. It makes about 8 servings. Also, if you want you can use light coconut milk – it won’t be quite as rich, but still plenty creamy and delicious.

      My version will be out in Enjoy Dairy Free, due out shortly!

  5. Hi Alisa, My electrical appliances aren’t all that great and I am having problems getting the cashews to grind well. Can I substitute store bought cashew butter (100% cashews)? If so, how much would be the same as 1 cup of cashews?

    Thanks so much

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  7. Can I use So Delicious coconut creamer for the full fat coconut milk, & if so do you know the measurement? Thank you very much.

    • Yes, it just won’t be quite as rich, but the cashews make it pretty darn rich. To compensate, you could use the creamer in place of the coconut milk and replace some of the water with the creamer. Be sure to use a creamer that is not sweetened at all though!

  8. I made this recipe exactly the way you made it ( I think substitutions defeat the purpose of the recipe, take the “soul” out of the recipe) and it was fabulous!!!…I love it!…
    Thank you so much for sharing it :)

  9. Taste is good but came out watery… I used Thai kitchen coconut milk. Is there something else I should use?

    • Was it lite coconut milk? You would want to use their full-fat coconut milk. If you still felt it too watery, you can increase the cashews or just use coconut cream (the cream off the top of the coconut milk can, leaving the watery part.

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