Wednesday, August 24, 2011

Vegan, Soy Free, Gluten Free, ALFREDO SAUCE! That's Right - The Search IS OVER!

Ladies and gentlemen, I have done it. On my first try, I nailed Alfredo Sauce. I've been wanting to make it for months, I've been thinking about how to do it (for months. MONTHS!) and today, I put theory into action. There were a couple taste testers (non - vegans I might add) who helped with the spice ratio and cheer-leading of the sauce tonight. The end result is something I think you'll find quite tasty!

You will need:
     *1 cup of soaked, raw, unsalted cashews (2/3 heaping cup, dry)
     *1 1/4 cup water
     *Juice of one lemon
     *1 small yellow or white onion, finely chopped
     *4 - 6 cloves garlic, finely chopped
     *1/2 TBS salt (I probably ended up using a full one, but it's best to salt things slowly. Our palates are different and I like SALTY)
     *3 scant TBS nutritional yeast (large flakes -  not the finely ground stuff)
     *1 tsp pepper (again, you may end up adding more...)
     *1/4 tsp nutmeg
     *2 tsp Coconut Aminos (soy sauce would be fine as well)

When I got home, I set down my groceries and checked Facebook, then twitter, then my email. I pet my cat. Oh yeah! I was going to make Alfredo sauce. I  poured myself a glass of wine and got down to business.

Measured out 2/3 cup dry cashews and let them boil on medium for about 20 minutes. Chopped the yellow onion (to keep with the color scheme, you know I love my red onions) and then coated a pan with about a TBS of olive oil. Set to medium heat and caramelized the onion. As that was going on, chopped the cloves of garlic.

Finely chopped yellow onion.

Finely chopped garlic.

After the onions had caramelized (it takes about 15 to 20 minutes on lowish heat), add the garlic. Once the garlic became fragrant (about 3 minutes) add  nutritional yeast, salt, pepper, coconut aminos and nutmeg. Let all those cook together for about 3 more minutes. Medium low to low heat the whole time.

Onions and garlic.

Onions, garlic, seasoning.

Next add the lemon juice. Let it cook in for another minute or so.

Almost done!

As for the cashews, they needed to be taken off the heat when soft (again, after about 20 minutes), rinsed, and then put into a blender, Vita - Mix or food processor (an immersion blender would work too). Add 1 1/4 cup water and pulverize. Add seasoned onions and garlic to the cashews and blend until smooth! Taste. How is it? Does it need more of a cheesy flavor? Add some nutritional yeast. More salt? Go for it!

What do you think? Best vegan Alfredo sauce ever?

I like to make mine with sautéed kale and mushrooms, with gluten-free penne! 


  1. I will let you know! I have to try this one...creamy sauces are stuff of my dreams!


  2. You will have to let me know how it turns out, as well as any changes you make! Happy cookin'!

  3. I made this but mine turned out super liquid-y! =[

    1. Oh no! I'm remaking it tonight, so maybe I can see where I was not clear with the recipe! When it works out, it's delish. Writing recipes is hard! :)