Vegan Alfredo

This recipe started as a creamy sauce to pour over noodles as our vegan Alfredo sauce. Our daughter is not a big fan of traditional tomato based “spaghetti sauce” and this is one of her favorite alternate options. I now also use it in many other recipes which include the gravy for Asparagus on toast, one of the layers of Lasagna, stroganoff, and a creamy rice dish.

Here are the basic instructions and ingredients.

Heat in pan, until onions look translucent.
1 medium white onion, chopped
4 Garlic cloves
1 C Water
1 cube Vegetable soup mix (Rapunzel, Vegan Vegetable Bouillon)

Place ingredients from pan including the following into Vita-mix and blend until smooth.
1/4 t Sea salt
1 C raw whole cashews
1 T lemon juice, freshly squeezed
1/4 C nutritional yeast
1 C Water

Make sure there is enough water in the Vita-mix to create a very thin creamy sauce. Pour ingredients back into pan and simmer until desired thickness.

The image below is an example of use for this recipe. I layer quinoa, Alfredo sauce and grilled asparagus. It makes a very delicious savory breakfast.