Creamy, flavorful, and ready in about 30 minutes, this Vegan Alfredo Sauce recipe is a healthier twist on your old favorite pasta dish! It's a rich dairy free sauce that even the pickiest of eaters will love.
Process until completely smooth. Taste and add more salt or pepper if desired. If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour.
Pour the sauce on top of the cooked pasta and stir until well combined.
Top with chopped chopped parsley or roasted red pepper flakes and enjoy!
The white pepper can be subbed for black, I used white to prevent any changes to the sauce color. Any other plant milk will work in this recipe, I prefer almond for the flavor. Just be sure to use a plain and unsweetened milk. Once prepared, this recipe will store in the fridge for 3-5 days. To reheat, add to a pan with a splash of milk or broth to help it stay creamy. If you aren't using a high speed blender, I recommend soaking the cashews in water overnight. If you are using a high speed blender, 30 minutes in boiling water should be fine. Don't have cauliflower? Sub for an additional 1/2 cup of cashews. You may need to adjust the amount of milk, but start with 1/2 cup and add more as needed to thin the sauce.