If you want to see what Raw Vegan comfort food looks like, this is it! My Cashew Alfredo Sauce has so much depth of flavor and creaminess, it would work nicely as a veggie dip as well! But I paired it with Kelp noodles to make the perfect pasta dish.
In the interest of using what I had on hand, I soaked some cashews and threw an array of spices in to the blender and like magic this sauce came to life. It’s savory with a hint of spice from the red pepper. I’m really proud of myself for this one!
Being all raw all the time keeps things interesting because I get to create all kinds of delicious foods with great ingredients that are nutritious and taste amazing! Hope you make this one and love it too!
Here’s my recipe:
Creamy Cashew Alfredo Sauce:
- 2 cups cashews, soaked
- 3 cloves garlic
- 1 Tablespoon nutritional yeast
- 1 Tablespoon Trader Joe’s Umami spice blend (optional)
- 1 teaspoon onion powder
- 1 teaspoon spicy Italian seasoning blend (or ½ tsp parsley, ¼ tsp red pepper flakes, ¼ tsp thyme)
- ½ teaspoon black pepper
- ½ teaspoon black salt (or regular salt)
- ½ cup water
- ½ cup homemade almond milk – optional, may substitute with water
Add all ingredients to a high powered blender. Add enough water to blend. You may have to scrape down the sides a few times. The sauce is done when everything is well incorporated and creamy. Adjust seasoning to taste.
Just a note: All the optional ingredients add depth of flavor, but the sauce is delicious without them as well.
If you want to use kelp noodles as I did, here’s the link to how I prepare them.
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