What’s not to love about Alfredo sauce? It’s creamy, comforting and delicious. What if I told you I created a much healthier version that is vegan & bloat-free?? Well get ready because my version of Alfredo sauce will make you devour the entire bowl without the post-Alfredo sauce food coma! ⠀⠀
You can use slivered skin-free almonds instead of cashews or silken tofu for a nut-free option!
Don't have potato? Use cauliflower instead! I love using cauliflower as well with this recipe.
Looking for extra protein? Use chickpea or lentil pasta instead!
Apple Cider Vinegar is also a great substitute for lemon juice.
Make this recipe unique by recreating it in a different way each time. I love adding broccoli instead of mushrooms sometimes or adding whole roasted chickpeas for extra texture and flavor. Everyone's palate is unique so find what out what works best for you! Don't forget to make it, snap a photo and tag @healthysimpleyum so I can see it : )
Prep time: 10 min
Cook time: 20 min
1 cup Cashews, raw
1/2 Yellow Onion, medium
4 Garlic Cloves
1/2 Lemon, juiced
1/4 cup Potato
1/4 cup Nutritional Yeast
10 oz Cremini Mushrooms (1 1/2 cups)
1/2 cup Vegetable Broth
1/2 cup Almond Milk
1/4 cup Water
10oz of Pasta
Salt and pepper to taste
You will need: blender, small pot, large pot, medium pan
Boil a small pot of water and add the cashews, diced potato, onion and garlic cloves. Simmer for 20 minutes. (You can also choose to soak cashews overnight).
Turn pan on medium heat and sauté the mushrooms for 7-10 minutes and set aside.
Boil water in large pot and cook pasta as instructed on box/bag.
Turn small pot off after 20 minutes. Drain water and peel potato. Add cashews, onion, garlic, potato, nutritional yeast, vegetables broth, almond milk, water, juice of 1/2 a lemon, salt and pepper to blender. Blend until extra smooth.
Drain pasta, add to pan with mushrooms. Add sauce to the pan and heat up on low heat while combining slowly. Serve an enjoy!