A non-diary Alfredo sauce is something that I needed in my Whole30/Paleo life. But I struggled to find a recipe on-line that I loved. So I decided to create my own and I think it’s perfect. It’s creamy, nutty and bright…and perfect on zucchini or spaghetti squash! Be sure to make a double batch because you are going to LOVE it!
The first step is to place a cup of raw (i.e. non-roasted), organic cashew nuts into a large glass bowl…and then soak them in hot water for about 30 minutes (or longer if you have the time)…
The next step is to get the rest of the ingredients, and your food processor, ready. You could also use a blender, but you may have to add a bit of water to the sauce to get it to mix properly.
The last step is to add all of the ingredients, including the soaked cashews, into the food processor…and process until it’s smooth (it could take 5 minutes or more).
Warning #1 – This sauce is so tasty that if you aren’t careful you’ll taste test it till there is nothing left in the bowl!
Warning #2 – Because of the coconut milk, it will slight firm up when refrigerated…but don’t worry! It will loosen up once heated or mixed into warm veggie noodles, eggs or soup!
- 1 cup raw organic cashews, soaked in hot water for at least 30 minutes
- ¼ cup nutritional yeast
- 3 Tbs coconut milk
- 2 Tbs warm water
- 1 ½ Tbs lemon juice
- 1 Tsp coconut aminos
- ¼ Tsp garlic powder
- ¼ Tsp salt
- ¼ Tsp pepper
- 1-2 Tbs of water (optional)
- Drain and rinse the cashews.
- Add all of the ingredients to the bowl of a food processor, and process until smooth!
- Add a touch of water to thin the sauce if you prefer.