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Dairy Free Vegan Alfredo Cheese Sauce

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.

cash yeast

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.

DSCN2340

Ingredients:

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

Directions:

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!

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