Vegan Garlic Alfredo Sauce

Vegan Garlic Alfredo Sauce

One of most people’s indulgent comfort foods is alfredo sauce. I admit, I used to love it too, but I didn’t love how after just a few bites, I felt sick. There is such a thing as foods being too rich. Feeling nauseated and in a nasty food coma for hours after eating something isn’t really worth it to me.

I’ve been making this for awhile and after a couple of folks asked for it on Facebook, I figured I better get it posted!

Read on to see how I came up with the similar rich, slightly sweet flavor of traditional garlic alfredo sauce……

Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them. But don’t worry, it does not taste like onion sauce…it just gives it lots of flavor and cuts down on all the extra ingredients you typically see in vegan recipes.

I know what you are thinking….does it really taste like garlic alfredo sauce?? Well, my hubby said this exactly the first time he tried it, “spot on” and then he said “it really tastes exactly like garlic alfredo sauce”. I was shocked. I thought it did, but I had taste tested it so much, I no longer trusted my taste buds. That’s one reason I have people taste test my recipes. We all have different opinions though, so I’ll let you be the judge. Try it and let me know! I’d say it is pretty darn close, especially considering it doesn’t have any of the typical ingredients!

Regardless, it is delicious and very creamy and satisfying and will NOT make you sick and want to throw up afterwards. You can eat this alfredo sauce without tons of guilt.

Vegan Garlic Alfredo Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2 1/2 cups (5 servings)

Serving Size: 1/2 cup

Vegan Garlic Alfredo Sauce

Healthy garlic alfredo sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich alfredo sauce. You will be shocked there is not an ounce of dairy in it!

Ingredients

  • 1 medium white onion, chopped (make sure to measure out 1 1/2 cups of chopped onion)
  • 1-2 cups low sodium vegetable broth, separated
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3-4 large garlic cloves, minced
  • 1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 5 hours if you don't have a high powered blender)
  • 1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!)
  • 1/4 cup + 1 tablespoon nutritional yeast
  • Note
  • It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
  • Also, if you don't have a high powered blender like a Vitamix, soak the cashews for 5 hours, drain and rinse them and proceed with the recipe.

Instructions

Add the onion and ONLY 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth has evaporated. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.

Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired. If you're feeling adventurous, you can add in a tablespoon of vegan butter.

Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if desired.

Notes

*Gluten-free, oil-fee, dairy-free, soy-free

http://thevegan8.com/2013/12/28/vegan-garlic-alfredo-sauce/

Here’s a little side by side nutrition for my alfredo sauce in comparison to Olive Garden’s alfredo sauce….a little shocking:

Mine per 1/2 cup serving which is a hefty serving:

125.2 calories, 7 g fat, 5.6 g protein, 11.3 carbs

and Olive Garden’s: (they use heavy cream, milk, lots of cheese and 6 egg yolks, see here)

460 calories, 43 g fat!!, 9 carbs, 8 grams  protein

Wow, what a difference! Hey, so it has a hair less carbs, but who cares when all of my ingredients are quality ingredients and not heavy on the heart. Nothing wrong with indulging occasionally, but you could eat my alfredo sauce weekly with much less guilt.

Dig in! You are going to want to pin this one. In fact, make it and tag me in the photo on Instagram @thevegan 8 and please also use hashtag #thevegan8, so I can keep all my tag notifications in one place, otherwise I can miss the notifications. Thank you, it makes my day when you share!

After you’ve made this, then you gotta make my Garlic Alfedo Pizza with this amazing sauce!!

88 Comments

  1. Cashews really are pretty magical aren’t they. Must say your Alfredo looks exactly like the real deal, the nutritional yeast will give that cheesy taste. This is a perfect sub for dairy laden Alfredo! Very nice!

    • brandi.doming@yahoo.com

      Oh yes Suzanne, they mimic the creaminess of butter and milk! Adding the onion makes it soooo flavorful too! Thank you.

      • brandi.doming@yahoo.com

        It’s great for people who can’t or don’t want dairy either!

  2. Omg!!! Your a genious girl! I was craving this but can’t do cheese. I saw your recipe today and I was like YES! I made it anf so in luv with it! Making it again this week!!!

    • brandi.doming@yahoo.com

      Thank you so much Tiffany!!! You made my day with this comment….and thank you for jumping to make it so quick! :)

    • brandi.doming@yahoo.com

      Thanks for sharing your photo on Facebook as well! :)

  3. It has garlic and lemon – it has to be fabulous!!!
    I’m with you on too much dairy. This sounds like a wonderful alternative.
    I am impressed – it looks delicious

    • brandi.doming@yahoo.com

      Thank you Cindy so much!

  4. Easy to make and we really enjoyed it.

    • brandi.doming@yahoo.com

      Thank you so much for making it and I’m so glad to hear that you all enjoyed it!

  5. When I was younger Olive Gardens fettuccine alfredo was my favorite dish..I am so disgusted by that fact now! HAH! As I got older I started liking alfredo less and less, and now of course I don’t eat alfredo at all. I am obsessed with making nut cream sauces, but always keep them fairly simple. I will have to try these spice additions! This would be great on a grilled pizza too!

    • brandi.doming@yahoo.com

      Oh me too! This one is so simple and few ingredients…most vegan recipes have at least 10-15 ingredients for this sauce!

  6. MMMMM,…A beautiful plate of fine, healthy & very delectable food! I never tasted ” the classic Alfredo sauce ” before but being lactose-intolerant, I will go for your tasty re-creation, for sure!
    It looks lipsmacking delicous, dear Brandi! :)

    Yum Yum yummmmmmmmm! :) xxx

    • brandi.doming@yahoo.com

      Thank you so much Sophie!! I’m sure you will love it! :)

      • I made it alreday 3 times & I am loving it every time, dear Brandi!It is that goodddddd! xxx

        • brandi.doming@yahoo.com

          Wow, Sophie! Thank you so much! So happy to hear that :)

  7. I completely agree with you on the traditional Alfredo Sauce – it’s waaayy too rich for me. I can’t eat any nuts except pine nuts. I’d love to try this – do you think it would work with pine nuts too?

    • brandi.doming@yahoo.com

      I’m not sure…I’ve only tried it with cashews and cashews become very, very creamy which is why it works so well to mimic alfredo sauce. However, I’m sure the pine nuts would work for the recipe, it just may not be as creamy, but I’d love to hear how it turns out for you, texture and taste wise! Please let me know :)

  8. How wonderful taht yo’ve been able to recreate this classic alla vegan! There are many who will sing your praises. Way to go, Brandi! Wishing you and yours a very Happy New Year!

    • brandi.doming@yahoo.com

      Thank you so much John!! Yes, several have already made it all with amazing feedback! My mother made it tonight and served it to my dad unknowingly that it was vegan and was shocked … My mom loved it so much , she said she wanted to drink it, haha! The response has been overwhelming just in the past 24 hours with 1600 views already… Who knew so many wanted a real tasting vegan garlic alfredo sauce ?! Exciting!

  9. This recipe is to die for! I haven’t eaten real alfredo sauce in years, too afraid of the fat content; but this sauce is the personification of alfredo. It’s is super easy to make so it will definitely become a regular in my menu planning. My husband said it tasted exactly like alfredo sauce and called it “fantastic”. He even went back for seconds which he doesn’t do unless he’s really impressed. You have out done yourself on this one!

  10. I made this last night for my carnivorous parents who are visiting for the holidays. My husband and I thought it was quite amazing, but I knew it was a real winner when my dad asked my mom if she could get the recipe from me and try making it at home. Thank you for developing these tasty and healthy recipes :) .

    • brandi.doming@yahoo.com

      Thank you so much Bromley for the wonderful feedback!! I’m so happy everybody enjoyed it…and what a compliment from your parents! :)

      • It doesn’t say when to add the yeast and cashews? Do I blend it when blending the onion? I’m confused.

        • brandi.doming@yahoo.com

          Hi Rebecca! It’s there! First sentence in the second paragraph “Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the broth ‘with the remaining ingredients’.”

  11. Just made this sauce…. I had some sautéed mushrooms that I added on top of the pasta cause I love them…. Poured the sauce on top of it all with a splash of hot sauce…. I loved it!

  12. I’ve made cauliflower based alfredo but I wasn’t a big fan. I’ll definitely have to try this cashew one! Yummy! I use cashews in my mac and cheese :) Thanks for sharing!

    • brandi.doming@yahoo.com

      Oh, I agree….cauliflower unfortunately is never going to get that ultra creamy “alfredo” texture. This one tastes very authentic. I sure hope you enjoy it! :)

  13. Nothing like a dish that needs 4 kinds of dairy to make it rich. Love yours much better and I’m sure it even tastes better than it’s traditional version. I always thought Alfredo was like swallowing paste after a few bites the way it coats your throat and sits in your stomach. Much better here with the cashews and onion ;)

    • brandi.doming@yahoo.com

      Hahaha you’re so right Angela… Yes traditional alfredo sauce is tasty at first, but a little too rich and thick….totally paste like now that I think about it! I just hate that only a few bites and I’d be sick to my stomach. No more!! This one is perfect for us. :)

  14. Oh my gosh, I love this recipe! I love Alfredo sauce too, but I usually only use a little bit because it’s so rich and indulgent. I love that your sauce is pretty much guilt free…you’re amazing Brandi!

  15. Happy New Year Brandi! I hope you still remember me :) I’m sorry it took me so long to visit your new blog. What a great transformation and you look more stunning then ever! This is a sauce that I will make. Same like you, I love Alfredo but the classic ones are just too dairy overload. And thanks for having a printable version too! Warmest, Danny – now writing from hong kong.

    • brandi.doming@yahoo.com

      Happy New Year Danny! Of course I still remember you! So good to hear from you and thank you so much for the compliments…no apology needed…we all have busy lives. Thanks so much for visiting :)

  16. This looks almost identical to a vegan alfredo sauce I made up from the top of my head and posted on my page. The difference is that I used a little white wine in mine. It truly is creamy,

    • brandi.doming@yahoo.com

      Interesting! I’m not sure what page you are referring to where you posted it, your link doesn’t go anywhere. Do you have a blog/site? Guess we have similar ideas because I made this from the top of my head too! I’ve never had a version with onions, but most vegan versions have cashews. Yours with white wine I’m sure is tasty!

  17. Seriously delicious. It’s going in the regular rotation. Thank you for this amazing recipe!

    • brandi.doming@yahoo.com

      Thank you so much Caroline! I’m so glad you enjoyed it and I’m very appreciative of you leaving feedback!

      • Well, I’ve made it twice this week. The second time I used it as a dip for buffalo cauliflower “wings”. Oh. my. gosh. The flavors worked perfectly together! The hubs is diabetic so we don’t eat pasta very often, but I’m scheming of ways to use it otherwise…. and in fact, am planning on making it a third time over the weekend. LOL. I’m hooked!

        • brandi.doming@yahoo.com

          That’s so awesome to hear and using it on buffalo cauliflower sounds AWESOME!! Omg!

  18. Another super yummy (and EASY!) recipe!! I made this tonight and served it over organic whole grain pasta shells and added sautéed baby portabellas on top- OMG!! My husband and 15month old gobbled it all up! :D

    • brandi.doming@yahoo.com

      Wonderful Tatiana!! Sounds fabulous with the mushrooms..mmmm! Thank you so much for letting me know…it means a lot to me when people like you leave feedback! Thank you so much! :)

  19. Brandi, you’re amazing. You’ve managed to take fatty (albeit absolutely delicious) alfredo sauce and make it healthy and vegan! I never make it at home because of how fatty it is and rarely order it out in restaurants (I only eat it once or twice a year as a treat). I can’t wait to try this.

  20. [...] tomato risotto, Garlic Lemon Kale Salad and the most viewed recipe I’ve ever gotten….Garlic Alfredo Sauce! Every single day the alfredo sauce is off the charts in views and the feedback from you guys [...]

  21. My daughter is allergic to raw or fermented yeast. How will this turn out without it?

    • brandi.doming@yahoo.com

      Hi Lydia! It should still turn out good. The nutritional yeast is there to give it extra depth of flavor and a cheesy flavor, but it should still be good and flavorful without it. Let me know!

  22. What kind of noodles did you use? I wonder how rice noodles would work in this recipe? If you need gluten free that is.

    • brandi.doming@yahoo.com

      I actually used gluten-free brown rice noodles, so yes, use any noodles you like :)

  23. It looks delish! I am gluten intolerant, allergic to dairy & would love to try it, but sadly, I am allergic to lemon too. You would not believe how hard it is to find recipes that are GFCF and free of lemon/lime! Wish I could find an alternative…

    • brandi.doming@yahoo.com

      Oh my goodness you are allergic to lemons too?! I’m so sorry! Hmmm, well you could still make it without it, it just won’t have that definitive tang…you could try subbing with apple juice, or maybe a little bit of apple cider vinegar or maybe even balsamic vinegar and see how it turns out. I would only start out with a teaspoon first and taste and see if it needs any more…you don’t want it to taste like vinegar! Let me know if you make it :)

  24. Brandi this sauce was yummy! My husband, 4yr old 1 1/2 yr old loved it. My 4yr old kept saying, this is so good Mommy! Thank you for sharing your amazing recipes!

  25. Scrum-diddly-umptious! I doubled your recipe and jarred the other half for later. Later might just be tomorrow! I made this with yellow onion instead of white, because thats what i had…and it was fabulous!

    • brandi.doming@yahoo.com

      Thank you so much Kacy! I’m super thrilled to hear how much you love it!

  26. Omg I found this recipe on Pinterest a couple months ago and I make it at least once a week! I just got a vitamix which makes it even better and more creamy. We are not vegan but just healthy eaters (most of the time) and my husband and I love this way more than traditional Alfredo sauce! Thank you so so so much for coming up with this recipe – it’s the best! I’ll make it for life

    • brandi.doming@yahoo.com

      Thank you so much Robyn for such wonderful feedback!! I truly appreciate it and so glad to hear you and your husband enjoyed it BETTER than traditional alfredo sauce, yay! :)

  27. Sherry

    Hi there! Just wondering, you listed the Calorie and fat for this recipe, is this including the vegan butter ?

    Thank you

    Sherry

    • brandi.doming@yahoo.com

      Hi Sherry! I didn’t include the vegan butter since I personally never use it, I only added it in case somebody wanted a more butter taste, but I don’t believe most people who have made this use it. However, if you want to add a tablespoon to it before you blend it up, the nutrition stats would change as follows per 1/2 cup serving: 145.2 calories, 9.2 g fat
      Hope that helps and please let me know how it turns out, thank you!

  28. [...] can also keep up with me on Twitter here. A lovely reader yesterday made my Garlic Alfredo Sauce and tweeted the picture and it made me [...]

  29. [...] easy and low carb. You could make your own alfredo, or you could even use a vegan cashew alfredo recipe to make this dairy free. My 2 year old son Jonathan, who won’t eat a lot of veggies, [...]

  30. [...] my most popular savory recipe on my blog being my Garlic Alfredo Sauce, I have been itching to repurpose it in another way, than just on pasta. This. Is. It. Do you know [...]

  31. Kristen Harris

    I figured it out! I used 2 1/2 cups broth total because I doubled the recipe! So I guess I only used 1 1/4 total for 1 recipe. It doesn’t matter because it was delicious!!!! Yum! Thanks for a wonderful recipe!

    • brandi.doming@yahoo.com

      Oh, awesome!! That makes sense! I’m so glad you loved it so much, thank you so much for making it and leaving feedback! :)

  32. I tried this one and loved it so much. Last week I tried you ceasar dressing and this week the alfredo sauce. I had the two for a complete, vegan and oil free dinner. I had a moderate serving of each and felt full and satisfied. I put alfredo sauce over wheat pasta. So yummy!!!!

    Next I am going to venture into your desserts.

    • brandi.doming@yahoo.com

      Wonderful Roxanne!! So glad you enjoyed both the Caesar salad and the garlic alfredo pasta so much! Such a great idea to combine the two! Have fun with the desserts, that’s where my true passion is..you should try the No Bake Nutella Bars, they are super popular. Let me know when you do…thanks again!!

  33. Hello Brandi! This sauce was absolutely delicious! I stumbled upon your site while searching for vegan garlic cashew sauces and I’m so glad I did. I actually used this sauce to make a vegan pasta primavera and I’d like to report that it was truly amazing!! I used sliced mushrooms, sliced zucchini and julienned red peppers (sautéed separately in a bit of olive oil), but any favorite veggie combination will work. Everyone in my family loved it… it was as good as any of those butter and cream laden ones! We were all very happy. I was asked to please keep this recipe and make it often!! What more can I ask? Thanks, Brandi.

    • brandi.doming@yahoo.com

      Elizabeth, your feedback made my day! Thank you so much for taking the time to come by and leave me such wonderful feedback, I always love hearing it and I really appreciate it. So glad everybody loved it and I agree, just as good as the dairy ones, but SO much healthier!! Thanks again!

  34. Delicious! Even my “meat and potatoes” husband loved it!

    • brandi.doming@yahoo.com

      Awesome Sarah!! I love hearing that! Thanks so much for the feedback, made my day :)

  35. This would be a great dipping sauce for artichokes!! I’ve made a couple different vegan alfredo sauces, but looking forward to trying yours :)

    • brandi.doming@yahoo.com

      Oh goodness, that sounds fabulous to dip artichokes in!! I love artichokes! I hope you enjoy this as much as everybody else has, please let me know!

      • It was sooooooo good with artichokes! My hubby wouldn’t eat it because he doesn’t like nooch. I feel sorry for him, hehe. Had some for lunch today poured over roasted zuch, tomatoes and mushrooms. Love it!

        • brandi.doming@yahoo.com

          Yay!! I’m so glad to hear that….I definitely need to try that next time…thanks so much for the awesome idea! Yeah….too bad about the hubby not liking nooch…I am so obsessed with it, haha!

  36. I LOVE this sauce! I’ve made many varieties but this is the one! I like that it doesn’t have any added soy or almond milk. Except,( or and!) , I did it exactly as you the first time, the second time I got adventurous and added 1/2 of a roasted red pepper. Both exceptional. Thanks for this keeper!

    • brandi.doming@yahoo.com

      Aww thanks Susan! So glad to hear this is “the one”!! Thank you so much for letting me know and I love the addition of the red pepper…sounds SO good!! I need to try that myself :)

  37. I just made this for the family tonight and they all loved it! Which is saying ALOT because my sister is a picky eater and my Dad is skeptical about anything meatless. I think I am slowly winning them over with my vegan cooking. Definitely will be making this again :)

    • brandi.doming@yahoo.com

      That is so wonderful to hear Grace!! Yay! Thanks so much for making my recipe and coming back to leave feedback, that means so much to me!

  38. I am not sure how I found your recipe but I am so glad I happened upon it! I made this tonight and it was SO delicious! Thank you for sharing it, I will enjoy this many, many times.

    • brandi.doming@yahoo.com

      Wonderful Helaine! Thank you so much for coming to leave feedback, I really appreciate it and I’m so glad you loved the recipe so much!

  39. Made this tonight and everyone loved it. Super creamy and delicious. Added it to a primavera with quinoa pasta. The kids loved it – they’ve never had cheesy alfredo sauce but I have and this is so much better, if only for the reason that you don’t feel cruddy after eating it, but also because it is just so good. The teenagers wanted to know if it was easy to make so they could add it to their cooking rotation and I could happily say YES! So easy, so good. Thanks for posting this!

  40. I used a fresh onion from my mother in law’s garden for this sauce. Wow. I soaked my cashews a couple hours and blended everything for about 7 minutes. It is so good I couldn’t stop liking my spatula! This is an amazing recipe for a unique sauce and I can’t wait to start trying your other recipes!!

    • brandi.doming@yahoo.com

      Thank you so much Kayla! I love hearing feedback and yours brightened my day. I’m so happy you enjoyed it so much! Please come back and let me know how others turn out, it means the world to me to hear from my readers!

  41. Thank you for sharing this recipe. It was super easy. The only thing I struggled with was the patience to wait for the broth to evaporate from the onions. I did end up adding a little onion powder and garlic powder to the sauce at the end and had to taste it a couple of times to get the salt level just right. Served it over brown rice spaghetti to which I’d added some beautiful asparagus tips and matchstick carrots. I am adding this to our rotation, so many possibilities!

    • brandi.doming@yahoo.com

      Thank you so much Lisa for the wonderful feedback, so glad you enjoyed it! Haha, yes, that is really the only hard part…waiting for it to finish, although mine cooks in about 10 minutes, so not too long at all. If you like a really strong onion/garlic flavor, then certainly feel free to increase it! I find it just right for my taste, but it’s so easily adaptable. Thanks again :)

  42. I made this sauce last night to serve with our mungbean fettuccine and chickpea cutlets and it lent an excellent creamy texture and flavor to the dish. In the future I think I’ll add more spices and maybe some hot sauce or tamari to add just a bit more depth of flavor, but it was a very quick sauce that I whipped up in no time at all.

    Only changes: quick soaked my cashews in hot water for just 20 minutes (I have a Vitamix), sauteed my onion and garlic in a teeny bit of olive oil + water when needed instead of broth. Also used half unsweetened plain almond milk + half veg broth for the blender portion. I must have added too much liquid because my sauce was VERY runny so I just added it back to a clean pot over low heat and stirred in a slurry of organic corn starch until it thickened up exactly how I wanted.

    What did my family think of it? Well, there are almost no leftovers! ;)
    Thanks, Brandi!

    • brandi.doming@yahoo.com

      Hi Robin, thank you so much for the feedback! I’m so glad everybody loved it! Yes, definitely sounded like you added too much liquid because it should not be runny AT ALL. You are the first person to say that it was runny, so I would definitely make sure to double check the measurements next time because I make it almost weekly and it’s never runny, but nice and creamy/thick. :) Also I would stick to just using the broth to both cook the veggies in and blend up because of all the flavor it has….almond milk has no flavor and will dilute the alfredo flavor. The end product is very flavorful and a strong garlic and slight “cheesiness” from the nutritional yeast. Regardless, I’m glad everybody loved it and thanks so much for the feedback, I really appreciate it!

  43. This was so good! I modified mine a big (added some tomatoes and carrots as well) and boiled the cashews beforehand. Delish. Thanks!!

    • brandi.doming@yahoo.com

      That sounds fabulous with the tomatoes and carrots! Thank you so much for the feedback…so glad you enjoyed it!

  44. [...] recipe. I love cashews and by far, one of my most popular and stellar-reviewed recipes is my Garlic Alfredo Sauce. It has won over virtually every dairy-lover and even fooled them. Those little cashews are magical [...]

  45. Love this recipe. At the last minute I found out I didn’t have vegetable broth so I used pasta water to thin the sauce in the blender. It was so, so good! I’m sure it will taste even better with the veggie broth. I plan on using this as a base for many pasta dishes. Thanks for coming up with this wonderful recipe.

    • brandi.doming@yahoo.com

      Thank you so much Kimberly for leaving such wonderful feedback. I’m so happy to hear you enjoyed it so much!!

  46. Thank you for the recipe! I just made it tonight for my husband who is absolutely in no way a vegan, but it was a hit! He loved it. I forgot the parsley, but added sautéed mushrooms and sundried tomatoes, and soaked my cashews (even though I do own a Vitamix)…we will be having this alfredo sauce again :)

    • brandi.doming@yahoo.com

      Wonderful Sharrae!! I’m so glad to hear even your husband loved it, that is so awesome! Thanks so much for the feedback!

  47. i made this tonight for dinner with chanterelles and zucchini, and roasted buternut squash/garlic over pasta. it was pure bliss. it was perfect. i don’t think i’ve ever had dairy-based garlic alfredo, but this was delish! and my mum said it was the beg veg. cheeze sauce she’s had :D . and she’s not vegan!

    a tip for speedy cashew sprouting – add a dash of lemon juice and a pinch of salt when you let the cashew soak, and they will sprout rapidly (it mimics ideal sprouting conditions in soil! akaline + minerals!). usually my cashews soften like that in about an hour or two, and if i’m in a hurry, 30 minutes (i use a food processor to ‘cream them’ and it works well).

    • brandi.doming@yahoo.com

      Wow, I’m so happy to hear that Nicole! Thank you so much for the wonderful feedback, I really appreciate you letting me know!! So glad it was a hit!
      Thanks for the great tips, I didn’t know that!! :)

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