Low Sodium Vegan Cashew Alfredo Sauce

Total time50 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cups boiling water, for soaking

For the sauce

2 tbsp vegan butter
4 cloves garlic, minced
¾ cup vegetable broth
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
⅛ tsp ground nutmeg

For serving

fresh parsley, chopped (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
2
Melt the vegan butter in a medium saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant and softened, about 1–2 minutes — watch closely so it does not brown.

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