Low Iodine Vegan Cashew Alfredo Sauce
Total time50 min
Prep time10 min
Cook time10 min
4.8(25)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 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
- 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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