Vegan Cheesy Alfredo Sauce

13 11 2012

This recipe was inspired by the Vegan Fettuccine Alfredo recipe I found on Vegan Yumminess. I don’t know the last time I had Alfredo sauce, and now I can’t get enough of this. No really, I had to stop keeping the ingredients in my house because I started eating it for every meal and when I ran out of pasta I just started eating it with rice. Perhaps I’m just starved for things that taste cheesy. Or maybe it’s just that good…

I do know that even my non-vegan Alfredo loving girlfriend is hooked on this recipe, so I’m pretty sure you are going to love it too.



1/2 cup raw cashews

1 head garlic

1 can coconut milk (14 oz)

1/2 cup water

2 tbsp nutritional yeast

1 tbsp lime juice (or lemon)

1 tbsp olive oil

1.5 tsp salt

1 tsp oregano

1 tbsp fresh basil

4 tbsp all purpose gf flour



Mince the cashews and garlic in a blender of food processor. Add the remaining ingredients and blend until smooth. Pour sauce into a frying pan on low heat and stir constantly while sauce thickens. Add salt and pepper to taste. When the sauce is thick and no longer tastes raw (from the flour), serve over gluten free pasta. If this sauce starts to get cold it will harden up and become like a jello texture. Don’t worry, just reheat and re-experience the cheesy goodness of vegan Alfredo sauce.




3 responses

13 11 2012

Looks delicious!

19 01 2013

hmm all purpose flour has gluten…any suggestions?

19 01 2013

Hi! Sorry, the recipe is for all purpose gluten-free flour (I use Bob’s Red Mill). I got lazy and wrote gf instead of gluten-free:p I will fix this soon. Cheers!

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