Quick Blender Cashew Alfredo Sauce is a heavenly dairy free sauce you can use for veggie noodles, regular pasta, or even just for dipping a spoon into!
WARNING! The recipe at the bottom of this post is addictive beyond your wildest dreams. You may not even go back to the daily-full traditional alfredo, rendering all of your Olive Garden meals hopeless and sad no matter the amount of Parmesan they shred on top. You will likely eat this with a spoon out of the blender, dream incessantly about it around meal times (or honestly any other time), and think about the myriad of ways you could use it to make all of your dinner dreams come true.
Yes, it’s just a sauce. But it will change your life!
Full disclosure: this is not my recipe. My friend Jacquelynn posted it the other day (and gave me permission to blog about it), and it sounded easy enough so I gave it a shot. The Lord works in mysterious ways, you know? I remember thinking that it was silly how cashews could make something as creamy as, well, cream – but my heart hath been changed y’all! I have seen the light, I have tasted the sauce, and it is GOOD.
While the flavor and texture is phenomenal, I also really love how simple this is to make. Literally 6 ingredients and 30 seconds of hands-on time stand between you and the alfredo of your dreams. As you’ll see in the recipe, you just put everything in the blender and let it sit for 5-10 minutes to allow the cashews to soak (and therefore not ruin your blender). While the cashews are soaking you can cooking your pasta or spiralize your zucchini or do any other food prep you need for your meal. Then simply blend and enjoy!
I have used both zucchini noodles and traditional pasta and it’s been amazing, and I’m looking forward to making a lasagna with it soon as well! Can’t wait to hear how y’all serve yours!
QUICK BLENDER CASHEW ALFREDO SAUCE
Makes about 3 cups
- 12 ounces raw cashews
- 1 (14.5 ounce) can coconut milk (full fat or lite both work)
- 14.5 ounces chicken or vegetable stock (I just measure using the empty coconut milk can)
- 2-3 cloves of garlic, minced
- juice of 1 lemon (about 1-2 tablespoons)
- 1 teaspoon of salt
- dash of cayenne pepper for heat (optional)
- Put everything in a high-powered blender. Normally I would say a food processor would be fine, but you want this sauce silky smooth and a blender is the best way to do that.
- Let it sit and allow the cashews to soak for about 10 minutes.
- Turn on the blender and let it go until completely smooth.
- Taste a little to check for seasoning and add more salt if desired.
- To heat, just add to warm sauteed vegetable noodles or regular noodles and allow the heat of the pasta to warm the sauce. Another option is to thin it with a little bit with water and allow it the pasta to cook in the sauce.
- Save the remaining sauce in a jar or container fitted with a lid in the fridge!