This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
There is something wonderful about whirling up raw cashews. With the right flavor boosters, it can become something sweet, or something savory. And today I’d like to highlight a savory saucy something that is sure to please all your dairy lovers and dairy-avoidant people. It’s a dairy-free alfredo sauce that’s vegan, paleo, whole-food based and oh so good. It’s also incredibly easy to make! If you know anything about alfredo sauce in its pure form, you know it’s far from any of the descriptors I just used. But this version is pretty dang close for being cheese-free — and it is delectable.
This dairy-free alfredo sauce uses all shelf-stable ingredients so you can whip it up anytime. If you use the quick-soak method, you could make this whole thing with pasta in about 10-15 minutes! If you’re reading this at 5:00 pm and you have your pantry stocked with the ingredients, you can even make it TONIGHT for dinner! It’s that quick.
All you need are cashews, oil, tapioca flour, nutritional yeast, ACV, granulated garlic (or garlic powder), onion flakes (or onion powder), salt, and pepper.
And if you’re thinking “Wait. Hold up. Nutritional yeast?! What else am I going to use nutritional yeast for?!” All I gotta say is, stick around my blog. I’ve got lots of uses for nooch to share with you. Yum yum. But fair warning, do not smell it on its own. It smells like feet and isn’t my fav. But trust me on this! When the right amount is added to foods, it makes all the difference.
Blend all the ingredients together and you’ll have this simple, easy, yummmmmy sauce.
Oh and side note, it’s absolutely important that you cook this sauce. Don’t you be drizzling it on anything. That’s what activates the cheesy nature. And if you don’t want to cook it and are just about the flavor alone, omit the tapioca flour. But again, it won’t be cheesy. Don’t say I didn’t warn you.
Once you’ve made the sauce and it’s cooked up to perfection, you can serve it with pasta (I like this brand the best for my gluten-free needs) or zoodles (to stick with a paleo route). Or really anything!
Dairy-Free Alfredo Sauce
Ingredients
- 1 cup raw cashews, soaked (overnight or a quick 10 minute soak in hot water)
- 1 cup water
- ⅓ cup avocado oil, or another neutral flavored oil
- 1 teaspoon granulated garlic (or ½ garlic powder)
- 2 teaspoons onion flakes (or ¾ teaspoon onion powder)
- 1 ½ teaspoon apple cider vinegar
- 2 teaspoons tapioca flour
- 2 tablespoons nutritional yeast
- 1 teaspoon salt, or to taste
- Black pepper to taste
Instructions
- Blend all the ingredients in a high speed blender until smooth as can be.
- Pour over pasta that’s al dente, and continue cooking over heat until the sauce thickens and gets ooey gooey (technical term). If it gets too thick to your liking, add a splash of water!
- You can also cook up the sauce on its own. Just constantly stir on low heat until thick cheese-saucy. You can ladle this on zoodles to keep it a whole paleo meal or serve alongside anything your saucy heart wishes.
