Dairy Free Alfredo Sauce
This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
Servings Prep Time
4-6 10minutes
Servings Prep Time
4-6 10minutes
  1. Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
  2. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  3. Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
  4. Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
  5. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes