5-minute Creamy Vegan Alfredo Sauce
This rich and creamy vegan alfredo sauce is dairy-free and made without cashews! Cannellini beans and lots of garlic make this vegan alfredo sauce rich and delicious...just what you want in a dairy-free pasta sauce.
Servings: 4
Calories: 87kcal
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 14.5-oz can cannellini beans rinsed and drained
- ½ cup vegetable broth
- ½ cup unsweetened almond milk
- 2 tablespoon nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Mince garlic. Alternately, use a microplane to grate it. If you use a garlic press, you will lose some of the pulp, so add 2 extra cloves to make up for that loss. Allow the garlic to open up while you add remaining ingredients to a blender cup.
- Drain beans. Rinse, then drain again. Place beans in blender cup.
- Also add veggie broth, almond milk, nutritional yeast, salt and pepper to blender.
- Heat a small saucepan over medium heat. Swirl in the olive oil. Add the garlic and saute, stirring constantly for about 90 seconds, until fragrant, but not browned.
- Pour the garlic and oil into the blender cup and blend on high for a minute. Scrape down sides and blend again.
- Pour sauce into sauce pan and place on medium heat until heated through.
- Alfredo sauce will stay good in an airtight container in the refrigerator for 5 days. Or, freeze in freezer safe container for 3 months.
Nutrition
Calories: 87kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 332mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.3mg