Vegan Garlic Alfredo Sauce
A creamy, garlicy, delicious sauce for any pasta you have.
Equipment
- high speed blender
Ingredients
- 1 !/2 cups diced onions
- 4 cloves minced garlic
- 2 cups vegetable broth, separated in 1/2
- 1/2 cup raw cashews
- 5 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice (about 1/2 of a lemon) (Zest lemon before juicing)
- zest from lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 - 12 ounces pasta of choice (I used fettucine)
- 1/4 - 1/2 cup fresh parsley, chopped
Instructions
- Add diced onions and minced garlic to a medium sized saucepan with 1 cup of the broth. Cook over medium heat until all liquid has been cooked off. (About 8 - 15 minutes.)
- While onions and garlic are cooking, set a large pot of water on stove and bring to a boil.
- While water comes to a boil and onions and garlic are cooking, add cashews, 1 cup broth, nutritional yeast, lemon juice and salt and pepper to blender jar.
- When water is boiling cook pasta according to directions on box.
- When onions and garlic are finished cooking, add them straight into the blender with the other ingredients and leave it there until pasta has cooked and then drained.
- Now, blend ingredients in the blender for a couple minutes until everything is smooth and creamy. Put pasta back into it's cooking pot and pour the sauce over it, gently folding it all together.
- Garnish with fresh parsley and lemon zest, and more salt and pepper to taste.