Vegan Fettuccine Alfredo Sauce
Serves 610 mins prep5 mins cook
This vegan fettuccine Alfredo sauce is unlike those watery dairy-free pasta sauces. I use cashews, white beans, and potatoes to create a silky cream-like sauce with a rich garlic flavor that coats pasta nicely. It takes just 15 minutes to make, which means I can pull a comforting dinner together easily.
0 servings
What you need
cup vegetable broth, you can use water but it won’t be as flavorful
cup raw cashews, see note
cup potato, see note
cup white beans, rinsed and drained (I use great northern beans)
clove garlic
tsp fine sea salt
Instructions
0 Place all ingredients, except pepper, into a high speed blender. I like to pulse that in at the end. (You can soak the cashews in warm water for 20-30 minutes beforehand, it'll just make the blending process easier. This is also recommended if you don't have a high-speed blender like a Vitamix). 1 Blend on high until nice and smooth. The heat from the blender will heat it up but you can also heat over the stove a little if you prefer. Heat over low because it will thicken a bit. Add more broth as needed. 2 Serve over your favorite pasta or any other way you want!View original recipe
