The Best Vegan Alfredo Sauce

Name: The Best Vegan Alfredo Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ cup Cashew (1 ½ cups raw cashews); ¾ cup Water (¾-1 cup water or unsweetened almond milk — up to 1); 2 cloves Garlic (2 cloves garlic (peeled)); 2 tbsp Lemon Juice (2 tablespoons lemon juice (fresh)); 2 tbsp Nutritional Yeast (2 tablespoons nutritional yeast); 1 tsp Table Salt (1 - 1 ½ teaspoon salt (plus more to taste) — up to 1.5); 1 tsp Dried Basil (1 teaspoon dried basil); 1 tsp Tahini (1 teaspoon tahini); ¾ lb Fettuccine (¾ pound fettuccine or other pasta (cooked in salted water according to package instructions and drained)); 0 pieces Parsley (parsley for garnish (freshly chopped, for garnish, optional)) — optional

The Best Vegan Alfredo Sauce - Main Course (Italian)

30 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Soak raw cashews in hot water for 30-60 minutes while I do other things. (See notes.)
2Drain the cashews and add to high-speed blender along with other water or almond milk, garlic, lemon juice, nutritional yeast, salt, tahini, and dried basil, and blend on high speed about 90 seconds until smooth. Toss with the hot, cooked pasta and serve immediately.