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The Best No-Cashew Vegan Alfredo Sauce

Close-up of fettuccine pasta generously coated in creamy vegan alfredo sauce and topped with cracked black pepper.
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Make a rich, creamy, dairy-free Alfredo sauce quickly without using cashews or coconut milk. This easy recipe delivers comfort food flavor for your favorite pasta.

Ingredients

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  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup peeled and chopped cauliflower florets
  • 1/2 cup firm or extra-firm tofu, pressed
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup unsweetened soy milk or oat milk

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  2. Add the vegetable broth and cauliflower florets to the saucepan. Bring the mixture to a boil, then reduce heat, cover, and simmer for 8 to 10 minutes, or until the cauliflower is very tender.
  3. Transfer the cooked cauliflower and broth mixture to a high-speed blender.
  4. Add the pressed tofu, nutritional yeast, onion powder, salt, pepper, and plant milk to the blender.
  5. Blend on high speed until the sauce is completely smooth and creamy. Stop and scrape down the sides as needed. This may take 1 to 2 minutes to achieve a velvety texture.
  6. Taste the sauce and adjust salt and pepper as needed. If the sauce is too thick, add a tablespoon of plant milk or water until you reach your desired consistency.
  7. Serve immediately over hot fettuccine or your preferred pasta.

Notes

  • For a Gluten Free Vegan Alfredo Sauce, confirm your vegetable broth is certified gluten-free.
  • To achieve an Olive Garden Vegan Alfredo Copycat flavor, increase the nutritional yeast slightly and add a pinch of ground nutmeg.
  • If you want a thicker sauce for baking, reduce the vegetable broth by 1/4 cup initially.

Nutrition

Find it online: https://cookingbyjade.com/vegan-alfredo-sauce-no-cashew-recipe/