This vegan alfredo sauce is the ultimate! It's incredibly creamy and garlicky-providing all of the flavors needed to mimic a traditional alfredo pasta sauce. The texture is spot on thanks to the thick coconut milk and the raw blended cashews. You won't need another alfredo sauce recipe once you've tried this one!
Dice your yellow onion and place it in a sauce pan with 1/2 cup of water and 1 tsp veggie bullion. Cook until transparent.
Add in 2 of the 4 garlic cloves and continue to cook for an additional 2 minutes. Add more water if the veg begins to stick to the pan.
Transfer your garlic and onion mixture to a high powered blender like the Vitamix.
Add the 1 cup of cashews, 1 cup of water and the juice of half a lemon into the blender.
Blend on high speed for 2 minutes, until the mixture is very smooth.
In the sauce pan add 2 tbsp vegan butter and 1 tbsp of all purpose flour. whisk together over medium heat for 1 minute.
Stir in the can of coconut milk, whisking constantly over medium heat. The mixture will begin to thicken.
Sprinkle in the salt and the nutritional yeast. Continue to whisk for an additional minute.
Transfer the contents of your blender to the sauce pan and remove from the heat.
Whisk in your 1 tbsp fresh lemon juice, 2 freshly minced or pressed garlic cloves, fresh cracked pepper, and lemon zest.
Toss your pasta of choice with the sauce and garnish with additional fresh cracked pepper, parsley, lemon zest, chili flakes and dairy free Parmesan Cheese.