Get your cashews ready because it’s time to make a raw vegan Alfredo sauce. You don’t need butter, heavy cream, or parmesan cheese to make this recipe. This recipe ditches the dairy and replaces it with creamy cashews, which yield a luscious, creamy sauce. Typically, a raw vegan Alfredo sauce has nutritional yeast and oil, but this recipe also avoids those two ingredients. Omitting those ingredients actually contributes to a lighter sauce, which is only an added bonus.
The best advice we can give you for this recipe is to use a high-speed blender or a food processor. Using a weak blender or a blender with dull blades will lengthen the blending time. Additionally, you might end up with a chunky sauces that has unblended cashew pieces. Before you blend the ingredients, you have the option of soaking the cashews in water for 20-30 minutes. This helps to naturally soften the cashews, making the blending process much easier.
Once you make the sauce you can pour it over raw carrot noodles, zucchini noodles, or cucumber noodles. It’ll be the perfect entree to enjoy during a cleanse. Store any leftover sauce in an airtight container in the fridge for three to five days.
- Prep Time:20m
- Total Time:20m
- 1 c raw cashews
- 1 lemon, juiced
- 3/4 c filtered water
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. thyme
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- Soak the cashews in water for about 20 minutes and then drain the water.
- Add the soaked cashews and the rest of the ingredients to a high-speed blender or food processor and blend until smooth.
- You may need to stop blending, scrape down the sides of the processor, and continue blending to make sure the sauce is thoroughly blended.
- Serve with your favorite vegetable noodles.