When I was a teen, the one dish I always ordered, if it was on the menu, was Fettuccine Alfredo. The form of pasta didn’t actually matter to me; I was after that rich, buttery, garlicky sauce. Skip to the recipe.
This vegan alfredo sauce recipe was inspired by Somer McCowan of VedgedOut.com. As I was making her vegan “Fresh Moxarella Cheese” one evening, I tasted it before it thickened and it reminded me a lot of the alfredo sauce. It was weeks before I attempted to adapt her recipe by leaving out some thickening ingredients. The result was poured onto fresh handmade pasta and was pretty good. But I could taste where I could tweak it even more.
But for some reason, I left pasta off the grocery list for many more weeks. Until yesterday. I had been dreaming about making vegan fettuccine alfredo for days. Actually, more like dreaming about EATING it. Only this time with the buttery richness of avocado.
I wanted to keep it all very simple. So I took all the ingredients and just put them in a blender. Easy peasy.
Well actually, I blended the cashews in hot water first. Just to make sure it could get smooth enough in the old Magic Bullet I was using. Blending everything at once would work with a conventional blender (my $40 Oster, no high-powered blender necessary) but I was in no mood to wash a blender out later.
I was surprised that the avocado didn’t make the sauce as green as I had imagined, so I blended in a little kale for color. Then, it all went into a sauce pan on medium heat. It took about five minutes until it started to bubble and get thick. The taste was awesome but I could tell the tapioca starch hadn’t fully cooked as it was a tiny bit grainy. It took two more minutes with constant stirring before the texture became perfectly smooth.
The last step was tossing in some cooked pasta and topping it with steamed kale, sauteed onions and vegan ham. I used penne instead of fettuccine as it was on sale at the store 😀 The combined result was creamy, buttery, and absolutely delicious! I can tell already that this is going in my regular meal plan rotation.
I hope you enjoy this easy vegan recipe for alfredo sauce! Let me know if you decide to try it!
- 1/4 cup cashews
- 1 cup hot water
- 1/2 medium sized avocado
- 2 tablespoons tapioca flour or cornstarch
- 1 tablespoon olive oil (optional)
- 2 teaspoons lemon juice
- 1-2 cloves garlic
- 1 teaspoon sea salt
- 1 teaspoon nutritional yeast (optional)
- Blend the cashews and hot water until completely smooth.
- Add the rest of the ingredients and blend until smooth.
- Transfer to a saucepan and heat on medium, stirring constantly for about 7 minutes.
- Sauce is ready when thick and barely bubbling.
- Add pepper and/or additional salt to taste.
- For extra color, you can blend in a 1/4 cup of raw kale to the mix.