It’s the perfect dairy-free alternative to classic alfredo sauce! Plus, just 7 ingredients and 30 minutes required. Let’s do this!
Origins of Alfredo
While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! We were surprised too! It turns out that the authentic Italian version is made with just pasta, butter, and Parmesan cheese. It’s believed that the dish was created in Rome, Italy by Alfredo di Lelio for his pregnant wife. Then in the early 1900s, he served it at his restaurant to Hollywood actors who loved the dish and brought the concept to the US. It became a popular dish and somewhere along the way, cream was added. Our plant-based version is not traditional and more closely resembles the richness of the cream-based Americanized adaptation.
How to Make Cashew Alfredo
The base of this alfredo is quick-soaked cashews in very hot water so they soften quickly. Then it’s a matter of flavor: nutritional yeast for cheesiness, garlic for kick and depth of flavor, salt for saltiness, and a bit of almond milk for texture. Arrowroot powder adds thickness and helps the sauce get a bit “stringy” like real cheese! I hope you all enjoy this aflredo sauce! It’s: CreamyCheesyRichVersatileFast & Easy& Incredibly delicious This would make the perfect sauce for zucchini noodle pasta or your favorite pasta (I prefer gluten-free fusilli!). Top with Slow Roasted Tomatoes for even more flavor! This sauce could also pair well with baked lasagnas, served with my Eggplant Parmesan, or even used as a white sauce on pizzas. For more Italian-inspired dishes, check out our Simple Chickpea Bolognese, Eggplant Lasagna Roll-Ups, Easy Vegan Pizza, Spicy Red Lentil Pasta, and Vegan Pesto Parmesan Breadsticks! If you try this recipe, let us know by leaving a comment and/or rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends! Recipe updated 10/18/17 to include more almond milk for thinner texture, and noting arrowroot as optional.
