White Bean Vegan Alfredo Sauce Recipe
White beans and cashews transform into the velvetiest Vegan Alfredo Sauce you will ever slather upon your favey pasta. Simple and fast to make, this sauce turns any dinner into a luxurious feast without dairy.
Servings: 4 (yield: 3 cups)
Calories: 395kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup diced onion
- 2 tablespoons garlic minced (about 4-5 cloves)
- 1 cup raw cashews soaked for 30 minutes and drained
- 15 oz. can white beans navy beans, cannelloni beans, or butter beans, drained
- ¾ cup water or unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 clove garlic peeled
- 4 teaspoons lemon juice
- 1 tablespoon rice vinegar or white vinegar
- ½ teaspoon amchur optional
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon white pepper
- 1 ¼ teaspoon salt or to taste
Instructions
- Heat the extra virgin olive oil in a sauté pan over medium heat. After 90 seconds, when the oil is hot, add the diced onion and minced garlic, and sauté for 5 minutes until the onion is translucent and fragrant.
- Add the sautéed onion and garlic to a blender along with the remaining ingredients.
- Blend until the mixture is completely smooth and creamy, adjusting the seasoning to taste.
- Transfer the sauce back to the pan, and gently heat through, stirring constantly to prevent sticking. If the sauce is too thick, you can thin it with a little more water or plant-based milk until it reaches the desired consistency.
- Serve the Vegan Alfredo sauce over your favorite pasta, garnished with a little lemon zest, or herbs if desired.
Notes
🥜 Johnny Cashew Prep:
Soaking cashews is what stands between you and the dreamiest cashew cream. Short on time? Thirty minutes in hot water works wonders, though overnight is ideal. Keep them in the fridge if soaking long to avoid any funkiness.
🌀 Blend Like a Boss:
Ditch the ancient blender for a high-speed blender like a Blendtec to achieve the silkiest sauce imaginable. Lower-end blenders may struggle, requiring more time to reach a smooth consistency.
🔥 Sauté Mastery:
Patience pays off when sautéing onions and garlic. Maintain medium heat to gently draw out their sweetness, enhancing the sauce's flavor without the bitterness that rushing can introduce.
💧 Texture Tuning:
The art of perfect sauce consistency lies in careful adjustment. Begin with a conservative amount of liquid, adding more only as needed to achieve that lush, coat-the-pasta-right velvety texture.
Nutrition
Calories: 395kcal | Carbohydrates: 38g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 740mg | Potassium: 827mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 6mg