Before I became vegan and gluten-free my favorite foods were Italian foods with lots and lots of cheese. I loved cheese on everything and by itself as a snack. So I found it very hard to find fulfilling cheese alternatives at first. Over the past couple years I’ve found some great vegan cheeses and more recently I discovered a recipe for vegan Alfredo sauce that is to die for.
I made a few tweaks to the recipe I saw and will share with you my recipe. This sauce has some of the best consistency and flavor I’ve had with any Alfredo sauce I’ve tried. It is rich and creamy but it does not weigh heavy on your stomach.
This recipe is bursting with bold flavors yet blends together so nicely. It would taste great with any dish you’re looking to add a little cheese sauce to.
This recipe is super easy to make and only consists of seven different ingredients. The ingredients you’ll need is silken tofu, nutritional yeast, six large garlic cloves, onion powder, salt, lemon juice, and garlic powder. You can also add soaked cashews to this recipe which is what I did but isn’t necessary.
If you use the cashews, you’ll want to soak them for at least three hours prior to using them. If you choose not to use the cashews then you’ll want to start by roasting the garlic in the oven at 400 for 20 minutes. To roast the garlic I just put my garlic cloves in some foil and put a little bit of olive oil on them and seal the foil. Then I just put them in the oven usually on any type of pan or baking sheet in case the oil leaks out.
While the garlic is roasting you want to grab your package of silken tofu and other ingredients. Combine all ingredients into a blender. When the garlic is done add it to the blender and blend all the ingredients together until smooth.
Once it’s all blended the Alfredo sauce is ready to use! Enjoy!
- 1 package silken tofu
- 3 Tbsp nutritional yeast
- 6 large garlic cloves
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 2 Tbsp lemon juice