I love Alfredo sauce, you can drizzle it over poultry, use it as a pizza sauce, make a decadent macaroni and jazz up your steamed veggies. Being that I am dairy free, I have worked on my recipe for a while just to make sure I could get the closest match to the real deal. My kiddos and hubby think the sauce is great. I love it and I think you will too.
The recipe features cashews to make the sauce rich and creamy. Nutritional yeast is also an excellent addition for a truer “cheesy” taste. You will need to soak your cashews in water or vegetable broth for at least 3 hours or overnight. This will allow for the cashews to be soft enough to be blended into the cheese sauce.
1 1/2 C. Raw Cashews
3 Tsp. Fish Sauce
3/4 C. Almond Milk or substitute for Vegetable Broth (or half and half)
1 1/2 Tsp. Sea Salt
1/4 C. Nutritional Yeast
1 Tbsp. Soy Aminos ( or soy sauce)
1 Tbsp. Minced Garlic
1 Tsp. Dijon Mustard
3 Tbsp Coconut Oil
1 Tsp. Parsley Flakes
1 Tsp. Pepper
1/2 Tsp. Cayenne Pepper
1 Tsp. Turmeric
After cashews have been soaked, place them in the blender. Add all ingredients and blend until the mixture is consistent and has a sauce texture. When using my blender it takes about 3-4 minutes on the “high” setting.
Once your sauce is perfect, keep it stored in an air tight container. It will last from 4 days to a week with refrigeration. Enjoy!