Lactose Free Alfredo Sauce

5 from 4 votes

This dairy free Alfredo sauce is the perfect dinner dish for your family or a crowd. Easy to make and absolutely delicious over pasta or numerous other ways! Completely vegan and gluten free sauce.

Prep Time5

Cook Time5

Total Time10

Course: Condiment, Main Course

Cuisine: Italian

Servings: servings

Calories: 368kcal

Author: Andrew Bernard

Ingredients

2.5 cups raw cashews
2 cups unsweetened dairy free milk (oat or cashew is great)I
1 cup Dairy Free Parmesan cheese (homemade or store bought)
4 cloves garlic
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Optional: 1 lb pasta noodles *use gluten free if needed*

Instructions

High power blender (no soaking needed):
In a high powdered blender, add 2.5 cups raw cashews to the blender, along with 2 cups non-dairy milk, 1 cup non-dairy parmesan, 4 cloves garlic, 1 tablespoon lemon juice, 1 teaspoon each Italian seasoning and onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth and creamy.
No high speed blender:
Soak your raw cashews by placing them in a jar and covering with water for 6-8 hours or overnight. Need faster? Boil the cashews in water for 30 minutes. Remove from heat, drain, and continue with recipe.
Once ready, add all other ingredients to the blender and blend until smooth and creamy.
Pour sauce onto hot pasta noodles or let cool and place into an air tight container in the fridge for up to 1 week. Sauce will thicken further upon being in refrigerator.

Video

Notes

Too thick? Add a little more non-dairy milk, remembering that this is supposed to be a thicker sauce.

*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include pasta.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.