dairy free alfredo

Learn how to make the most delicious 20 Minute Easy Vegan Dairy-free Alfredo that will blow away all your guests, shock them that it is dairy-free and healthy! Rich, creamy, decadent and just 7 ingredients and without any butter or oil!

Easy Dairy-free Alfredo

salt

(480 grams) well-flavored low-sodium vegetable broth (SEE NOTE)

(64 grams) RAW cashew butter

(16 grams) nutritional yeast

(20 grams) brown rice flour

garlic powder

fine sea salt

black pepper

Italian seasoning

If you would

Follow each step closely to have this ready in 20 minutes. You will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta. Cook for 9 minutes or until al dente. Yours will vary depending on the pasta used.

While waiting on the water to boil, add all the &quot;alfredo sauce&quot; ingredients to a blender, starting with just 1 teaspoon of the vinegar. Broth brands greatly vary in flavor and I find depending on the brand used, I may need NO vinegar or only 1 teaspoon. Blend, then taste and decide. Blend until very smooth. It will be very runny, don&#039;t worry as it will thicken up a lot when cooking.

Check your water to see if boiling yet.

Add the sauce to a large pan over high heat. Once it starts bubbling all over, immediately turn to medium-low heat and whisk continually while letting it cook 3-4 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn&#039;t clump. Don&#039;t walk away from it! You don&#039;t want to overcook because it will thicken up a lot as it cools. Add any veggies if you like. I sometimes add peas and carrots from the freezer and let them cook a minute in the sauce.

Once the pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. If using regular gluten pasta, you don't need to rinse it. Add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like.

This easy Dairy-free Vegan Cashew Alfredo Sauce gets its creamy texture from blended cashews in lieu of butter and cream— but no one will suspect it's not the real thing!&nbsp;The perfect plant-based sauce for all your pasta night needs. Vegan, Dairy-free, Low Carb and Whole30 approved! Can be frozen or stored in the fridge!&nbsp;

Dairy-Free Cashew Alfredo Sauce

cashews

almond milk (or water)

lemon juice

nutritional yeast

garlic

Drain cashews and place them in your blender with the other ingredients.

Blend until completely smooth.

Use straight away, store in an airtight container in the fridge for up to 3 days or freeze it (see details below).

Dairy-Free Spaghetti Squash Chicken Alfredo

spaghetti squash

1½ lbs. boneless, skinless chicken thighs or breast

raw cashews

water

yeast

garlic cloves,

salt +

almond milk

Preheat oven to 400℉ (see Notes below for Instant Pot directions for cooking the squash)

Place the cashews in a small bowl and cover with boiling water. Place a plate over the bowl to cover and allow to rest for 30 minutes while you prepare the squash and chicken.

Line two rimmed baking sheets with parchment paper. On one sheet, place halved squash cut side down. Place chicken thighs (or breast) on the other sheet and sprinkle with salt and pepper.

Place baking sheets in preheated oven. Remove chicken after 25-30 minutes or when cooked through and no longer pink inside. Remove chicken and cover with foil or a plate.

Allow squash to bake for an additional 20-25 minutes or until tender. While the squash bakes, it&#8217;s time to prepare the Alfredo sauce.

Add nutritional yeast, 1 garlic clove, lemon juice, ½ teaspoon salt and almond milk.

Blend on high for 2 minutes. Taste and adjust salt as needed, adding the additional clove of garlic and blending again if you&#8217;d like a more garlicky sauce.

When squash is ready, carefully scrape flesh into a large bowl (or cast-iron skillet) using a fork to create strands of &#8220;pasta.&#8221;

Add diced or sliced chicken and toss with Alfredo sauce. Place the skillet on the stove top over medium heat for 5-6 minutes or until heated through or pop the entire skillet back into the still-warm oven for a few minutes to warm while you prepare a vegetable or salad side dish.

Stir chopped basil into spaghetti squash mixture just before serving. Top with additional basil, as desired.

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Top 3 dairy free alfredo recipes from across the web

The most viewed dairy free alfredo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Dairy-free Alfredo

Dairy-Free Cashew Alfredo Sauce

Dairy-Free Spaghetti Squash Chicken...

The most viewed dairy free alfredo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine