This delicious plant-based Alfredo sauce will have you double tasting with its creamy texture and its subtle cheesy taste and is sure to please even the pickiest of eaters. This is a perfect recipe to use when getting together with friends and family as most won't know its not dairy based!
This sauce recipe is not only delicious but is full of health promoting components as well. This is also very easy to make and takes less time than if you were making Alfredo sauce with heavy cream
Cashew is what going to give this sauce its white color and creamy texture. Cashews are full of copper and phosphorus and other minerals and vitamins. They also contain antioxidants, one in particular called zeaxanthin which allows our bodies eyes protective UV ray filtering functions. Cashews have a lower content of fat than most other nuts and consist mostly of oleic acid (think of olive oil) which is classified as either monounsaturated or polyunsaturated acid omega 9 fatty acid. Unlike omega 3 and 6 fatty acids, omega 9 fatty acids are not essential meaning you don't need to get them in your diet to function. However in moderation the health benefits can be quite substantial. Healthy fats help increase nutrition absorption of fat soluble Vitamins A, D, K and E.
Onion is abundant in health promoting properties. Onion has anti-bacterial properties and is high in sullfer and other minerals such as iron. Onions can be used as a anti-coagulant by lowering bad cholesterol (LDL) and increase the good cholesterol (HDL).
Garlic is a good source of vitamins and minerals and sulfer. It has been used to boost immunity, fight bacteria and virus and to improve metabolism as it helps to slow down the formation of fat cells. Garlic thins blood to help prevent blood clots and lowers blood pressure with allicin. Garlic influences the good bacteria in our body by killing bad bacteria.
The combination of these two ingredients is key to making this sauce taste like Alfredo. Now on how to make this dairy free Alfredo sauce!
Cashew is what going to give this sauce its white color and creamy texture. Cashews are full of copper and phosphorus and other minerals and vitamins. They also contain antioxidants, one in particular called zeaxanthin which allows our bodies eyes protective UV ray filtering functions. Cashews have a lower content of fat than most other nuts and consist mostly of oleic acid (think of olive oil) which is classified as either monounsaturated or polyunsaturated acid omega 9 fatty acid. Unlike omega 3 and 6 fatty acids, omega 9 fatty acids are not essential meaning you don't need to get them in your diet to function. However in moderation the health benefits can be quite substantial. Healthy fats help increase nutrition absorption of fat soluble Vitamins A, D, K and E.
Onion is abundant in health promoting properties. Onion has anti-bacterial properties and is high in sullfer and other minerals such as iron. Onions can be used as a anti-coagulant by lowering bad cholesterol (LDL) and increase the good cholesterol (HDL).
Garlic is a good source of vitamins and minerals and sulfer. It has been used to boost immunity, fight bacteria and virus and to improve metabolism as it helps to slow down the formation of fat cells. Garlic thins blood to help prevent blood clots and lowers blood pressure with allicin. Garlic influences the good bacteria in our body by killing bad bacteria.
The combination of these two ingredients is key to making this sauce taste like Alfredo. Now on how to make this dairy free Alfredo sauce!
Ingredients
1/2 cup of cashews (soaked)
1 white or sweet onion
1-2 cloves of garlic
2 teaspoons oil
1/2 cup of water
Good for 2 to 3 servings
To start soak cashews in water over night or for at least 8 hours. This will soften the cashews making them easy to blend and also release some of the phytic acid and other anti-nutrients. Dice the onion and cook on med-high heat 7 to 10 minutes till translucent or caramelize. At this point drain the cashews. Turn the burner low and mince and add in the garlic and cook for 30 seconds to a 1 minute. Separate half the onion and garlic mixture and let cool. Once cooled add cashews, the cooled onions and garlic and water to a blender and blend until smooth. If mixture is to thick add a tablespoon of water till desired consistency. Salt and pepper to taste. There you have it that's how easy it is to make this plant-based dairy free Alfredo sauce! Store in an air-tight container and enjoy within 5 days.
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1/2 cup of cashews (soaked)
1 white or sweet onion
1-2 cloves of garlic
2 teaspoons oil
1/2 cup of water
Good for 2 to 3 servings
To start soak cashews in water over night or for at least 8 hours. This will soften the cashews making them easy to blend and also release some of the phytic acid and other anti-nutrients. Dice the onion and cook on med-high heat 7 to 10 minutes till translucent or caramelize. At this point drain the cashews. Turn the burner low and mince and add in the garlic and cook for 30 seconds to a 1 minute. Separate half the onion and garlic mixture and let cool. Once cooled add cashews, the cooled onions and garlic and water to a blender and blend until smooth. If mixture is to thick add a tablespoon of water till desired consistency. Salt and pepper to taste. There you have it that's how easy it is to make this plant-based dairy free Alfredo sauce! Store in an air-tight container and enjoy within 5 days.
Subscribe and receive exclusive chapters to our e-book Integrating Beauty With Wellness. Thank you for joining us.
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