I finally did it. After years of searching and testing out multiple ingredients, I figured it out! VEGAN ALFREDO!!! Tastes exactly like the original (not the stuff in a jar) authentic Alfredo. Seriously, you won’t be able to tell the difference! Plus… you feel great after eating it. No food coma afterwards! This ranks high on my life accomplishments.✨ So here it is! My recipe feeds 6 or 7. Feel free to half the recipe.
I used rigatoni for my noodle shape but any will do. This recipe can easily be made with gluten-free pasta as well. Prepare pasta according to package. I used 16oz pasta.
-1 medium yellow onion (diced)
-6 cloves of garlic (minced)
-2 tablespoons olive oil
-2 cups cashews (soaked in water in fridge overnight)
-2 cups water (warm/almost hot!)
-2 tsp Better Than Boullion vegetable base
– fresh parsley for topping
-salt and pepper to taste
-Drain and rinse soaked cashews. Set aside.
– In a medium pan cook onions for about 3 minutes or until translucent. Add minced garlic and cook for another 3 minutes or until garlic is just starting to brown. Remove from heat and set aside.
-In a food processor add cashews, 2 cups water, vegetable base, nutmeg, and onion and garlic. Process on high for about 5 minutes or until cashews are completely smooth. Add salt and pepper to taste. Poor sauce over noodles and top with fresh parsley. Trust me guys, this Alfredo will knock your socks off!!!
It’s also easily customizable! Add in your favorite veggies! Mine had sautéed shiitake mushrooms mixed in and it was heavenly.