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Vegan Alfredo Sauce

Vegan Alfredo Sauce

Thee Burger Dude
4.78 from 9 votes
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Ingredients
  

Bechamel Sauce Method

  • 1/4 cup Vegan Butter
  • 4 Tbsp Flour
  • 2 cloves garlic minced
  • 2 cups plant-milk unsweetened + more if sauce is too thick (I added another cup after adding in my parmesan cheese)
  • 1 cup about 2 oz of grated vegan parmesan cheese
  • 1/4 cup nutritional yeast
  • 1 Tbsp vinegar or lemon juice
  • Salt & pepper to taste

Cashew Sauce Method

Instructions
 

Bechamel Sauce Method

  • Melt butter in a pan over medium heat.
  • Add minced garlic and stir, cooking for 1 minute.
  • Add flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added, whisk thoroughly and cook for 1 minute.
  • Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup.
  • Add nutritional yeast, salt, pepper and vinegar.
  • Taste and adjust for seasoning. Bring to a low boil.
  • Add vegan parmesan and stir until melted.
  • If your sauce is too thick, add some more plant milk (in about 1/4 cup increments) until you get the desired consistency.
  • Final taste and adjust seasoning, then plate up with pasta, vegetables, whatever you want!
  • ENJOY!

Cashew Sauce Method

  • In a bowl, cover the cashews in boiling water for 10 minutes.
  • Add everything else to a high speed blender.
  • After the cashews have taken a hot bath and softened up, add them to the blender.
  • Blend everything up until nice and smoooooth!
  • Taste and adjust seasoning.
  • Heat up in a saucepan.
  • Serve with pasta, veggies, whatever you want!
  • ENJOY!

Notes

  • The Cheese can be stored in the fridge for 2-3 days but is best served right away. Have fun!
  • The Alfredo Sauce can be stored in the fridge for 2-3 days but is best served right away. Have fun!
Keyword vegan alfredo, vegan alfredo sauce
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