This vegan alfredo sauce is deliciously creamy and ready in less than a minute! Plus, it is dairy-free, gluten free and paleo too.
I love sauces that are quick and easy to make. Pre-soak the cashews ahead of time and you will be ready to make this sauce in no time. Plus, you can make a batch of it and keep it in the fridge for meals throughout the week.
Soaking the cashews also makes them more digestable, while adding healthy fats to this recipe to keep you full and your blood sugar stable.
- 1/2 cup cashews
- 1-2 cloves garlic
- 2/3 cup almond milk
- 1 tbsp olive oil
- salt and pepper to taste
Soak the cashews overnight or for 1 hour in boiling water.
Add cashews and the remaining ingredients to a blender or food processor and blend until smooth.
Serve over zoodles, hearts or palm pasta or konjac root pasta.
Store leftovers in fridge for up to 5 days.
If you make this vegan alfredo sauce, tag me on Instagram so I can see!