Raw Vegan Alfredo Sauce With Cashews

White Asparagus with Lemon Bechamel Sauce

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Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 3 servings
Nutrition Facts (per serving)
212 Calories
12g Fat
22g Carbs
6g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 212
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 156mg 7%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Protein 6g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is a rich, creamy cashew-based raw food alfredo sauce recipe that is completely raw vegan and suitable for anyone on a raw food diet. You won't believe how delicious and healthy this raw food diet alfredo sauce is. It's no secret that cashews make a delicious raw vegan cashew milk or a nice and thick cashew cream which makes for a healthy and hearty non-dairy substitute in vegan cuisine (like this vegan cashew cream white sauce lasagna, for example), but it can also make the basis of a super creamy raw vegan alfredo sauce!

Use this raw vegan alfredo sauce to top your favorite raw vegan green salad or any other kind of a raw vegan food meal, or, use your mandoline or spiralizer to create some zucchini or yellow squash "noodles" and enjoy a raw vegan "fettuccine alfredo"! Or, if you're not eating raw vegan but just trying to eat healthier, top off some steamed veggies or a bowl of your favorite whole grains with this raw cashew alfredo sauce.

This raw alfredo sauce recipe is vegetarian, vegan and suitable for a raw food diet, and, in case you're concerned, yes, it is absolutely delicious, guaranteed. If you need it to be gluten-free as well, be sure to use miso which is made from soybeans, as it traditionally is, and not with added grains. Read the label, just to be sure.


Steps to Make It

  1. Make a thick (less watery) batch of cashew milk for this recipe, closer to a raw cashew cream than raw cashew milk.

  2. Process together the cashew cream or thick cashew milk in a food processor or blender along with the fresh lemon juice, miso, garlic, chopped onion, olive oil, and nutritional yeast until thick and creamy. This should take about one full minute on medium or high speed (be patient!).

  3. That's it! Taste and adjust the flavors to your personal liking. You can add a bit of salt and fresh ground pepper if you'd like, or if it's not salty enough for you, add a bit more miso or even a tiny bit of tamari or Nama Shoyu

  4. Serve and enjoy over salad, steamed veggies, zoodles, or your raw food meal of choice.