Lemon Alfredo Sauce

Lemon Alfredo Sauce

  • What's in it?

Cashews (raw, unsalted), cauliflower, water, plant milk (unsweetened), nutritional yeast, lemon juice, garlic powder, salt, pepper

  • Want the recipe? CLICK HERE

  • Where did I find it?

    I had been looking for a non-dairy lemon sauce that was also oil free. One of the friends I met on Instagram, Candi, posted her cashew lemon Alfredo sauce recipe on her feed. Her page has been taken down, but I wanted to give her credit for the original recipe that inspired the recipe I’m posting here.

  • Why do I like it?

The creamy texture and tangy lemon flavor make this a great substitute for the traditional dairy cream sauces. There is an Italian restaurant near me that serves the most delicious pasta with creamy lemon sauce and breadcrumbs. I wanted to make a version of this dish without dairy and gluten. This sauce does the trick! I served it to a friend and told her that I wanted to mimic the restaurant dish I mentioned and she confirmed it was a success!

The sign of a great sauce is its versatility. This one is great on pasta as pictured above.  I have also used it on pizza, zucchini noodles and to make creamed spinach. It would also be good with a baked potato.

  • Any recipe notes or tweaks?

This sauce comes out with a nice, pourable texture, however if you want a thicker sauce, you can boil down the sauce after blending. Additionally, you can use less water or plant milk when blending. Cashew based sauces tend to thicken up in the fridge, so you might want to thin in out with water if it becomes too thick. If you are making pasta, save some of the pasta water to thin the sauce, it adds a bit of starch which is better than using regular water to thin the sauce.