I started making this cashew Alfredo sauce many years ago, when I was embracing a raw-food lifestyle. It was a satisfying dish with all its creamy, garlicky goodness. It was also easy and quick to make, so I made it often.

I like to make this dish in the hotter months and serve it with raw zucchini noodles or “zoodles,” as they are now called. This sauce is also great drizzled over veggies.

cashew alfredo sauce

Patty Malcolm | Chickfoodtv

Print Recipe Pin Recipe

Prep Time 15 mins

Total Time 15 mins

Course dinner, Lunch

Servings 2 cups

Ingredients

  

1x2x3x

• ALFREDO SAUCE
• 2 cups raw cashews soaked 
• 1 1/2 cup water
• 1/4 cup nutritional yeast 
• 3 cloves garlic
• 1 teaspoon dried thyme
• 1 teaspoon miso paste
• 1 teaspoon lemon juice
• salt to taste 
• ZOODLES/ZUCCHINI NOODLES
• 1 large organic zucchini spiralized
• 1/4 cup cherry tomatoes halved
• 1 tablespoon fresh basil 
• Fresh ground pepper 

Instructions

 

•  SOAK. In a bowl, add cashews, cover with water, and let soak on counter top for 4 hours or overnight.
• COMBINE. In a high-speed blender, combine cashews, water, garlic, miso, lemon juice, and salt. Blend until smooth, adding more water, if needed. 
• SERVE. Pour sauce onto zucchini noodles or your favorite pasta and toss.
• GARNISH. Garnish with fresh basil, tomatoes, and fresh ground pepper.
• ENJOY!

Notes

• STORE. Store in an air-tight container in the refrigerator for 1-2 days.

Tried this recipe?Let us know how it was!