Creamy Alfredo Sauce (Dairy and Gluten Free!)

I haven't attempted alfredo sauce since giving up dairy nearly 3 years ago. Why? I have not idea how or why I have done without it for so long, but the other night, I craved it. I found a bunch of recipes that used cauliflower for the base, which I didn't have. So after a quick phone call to my mom, I adapted her recipe to create this one, based on ingredients I had on hand. The result was exactly what I was hoping for: Incredibly creamy, thick, and delicious, and an absolute breeze to whip up! I used it first for pizza, and had a little leftover that I used another night with pasta. I would still love to experience with cauliflower (to add in even more veggies, and keep it lower in calories and fat), but I am good with this plant based recipe for now!

And keep in mind, this recipe is created from whole foods, and still well over 50% FEWER calories than traditional Alfredo sauce!

What You Need:

2/3 c raw cashews

1 1/4 c water

1 Tbsp miso (I use mellow white because that's what I always happened to have on hand)

2 Tbsp lemon juice

1/4 of an onion

3 cloves garlic

1/4 c nutritional yeast

1/2 tsp sea or Himalayan salt

1/2 tsp ground mustard

2 tsp tapioca starch (corn starch works as well, just make sure it's organic to avoid GMOs!)


What You Do:

1. Put all ingredients in a high speed blender and blend until smooth. If using a food processor or traditional blender, soak cashews in warm water first for at least 1 hour.

2. For Pizza: Bake fresh dough until it begins to set (about 10 minutes). Pour sauce on top, add toppings, and bake.

For Pasta: Add to large pot with cooked pasta and veggies. Cook on low heat for 2 - 3 minutes until warm and absorbed.

3. Enjoy!

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