Description
A rich, decadent Vegan Alfredo without the dairy, fat, or cheese. Super creamy and super delicious this healthier version will curb your Alfredo cravings for sure. I served this sauce with Angel Hair pasta, sautéed mushrooms, and dices tomatoes.
Ingredients
Scale
- 1 1/2 cups Low Sodium Vegetable Broth
- 3/4 Onion ((diced))
- 4 cloves Garlic ((minced))
- 2 Tbs Flour
- 1/4 cup Unsweetened Almond Milk
- 1/2 cup Cashews ((unroasted))
- 3 Tbs Lemon Juice
- 1/4 cup Nutritional Yeast
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Pwoder
- 1 box Pasta Noodles ((16oz))
- 8 oz Crimini Mushrooms
- 2 Tbs White Wine
- 1 can Diced Tomatoes ((15oz))
Instructions
- Rinse cashews and soak them in clean water for at least 1 hour
- Dice the onion and sauté in 1 cup of the vegetable broth until softened
- Add the garlic and continue to sauté until the liquid is almost completely evaporated
- Add the flour and stir to coat
- Cook the onion/flour mixture for 1 minute and then scrape into blender
- Add the remaining ingredients, including the cashews and process until smooth
- Adjust salt and pepper to your taste
- Prepare your pasta according to the package directions
- Meanwhile sauté the mushrooms in the white wine until nicely browned
- When the pasta is finished, drain and add it back into your pan
- Fold in the mushrooms, tomatoes, and sauce
- Enjoy!