You probably know this by now if you follow me on Instagram, but I am a HUGE pasta lover. I always have been! During long car rides as a child (anything over 45 minutes was long in my book), I had to bring pasta with me. It was the only thing that would keep me happy, so my parents obliged.
Pasta was virtually the only food I would order from restaurants (along with grilled cheese or chicken nuggets), always with the sauce on the side because I hated chunks of tomato in my sauce! #pickyeaterproblems
Pasta is still probably one of my favorite foods, but now with a much healthier twist. I managed to sneak in some cauliflower to this vegan Alfredo sauce recipe, but I promise you can’t taste it! Along with the cashews, it helps give an incredibly creamy consistency.
I like to add veggies into any recipe I can and I (not so) secretly can’t wait to do this with my kids when I’m a mom! If you do have a nut allergy, I have another creamy vegan alfredo sauce which you can find here.
A Few Final Thoughts on This Vegan Alfredo Sauce Recipe
- You can buy many of these ingredients from Thrive Market to save some money. I bought all but a few (such as the onion and garlic) from there and do monthly hauls to save on food.
- You don’t want to skimp on the onion and garlic! This is where most of the flavor is going to come from. Traditional Alfredo sauce does not have onion in it, but a decently sized yellow onion is very necessary for the flavor!
- This recipe is best when eaten right away, but can be stored in the fridge for a few days. If you are going to reheat it, I recommend adding it to the stove with a few splashes of almond milk to help make it creamier.
Want more recipes like this? This vegan tomato pasta recipe, featuring vodka, is creamy and dreamy. Abobo sauce makes the dish smoky and vegan half and half and dairy-free parmesan makes it creamy. Enjoy!
This recipe was republished with permission from Eat With Clarity.