Creamy Vegan Alfredo Sauce with Sun-dried Tomatoes (Edit recipe)

This creamy vegan Alfredo sauce with sun-dried tomatoes is the easiest and most delicious pasta sauce recipe you can make! Made with wholesome ingredients like cashews, plant milk, nutritional yeast, vegan cheese, and sun-dried tomatoes of course. Takes only 15 minutes to cook and is perfect to meal prep for the week!
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:830
Fat:29 g
Carbohydrates:40 g
Protein:100 g
Cholesterol:11 g
Sodium:1512 mg
Fiber:11 g
Sugars:2 g
Calculated per serving.

Serves: 6

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a small pot, boil water for your cashews. Once water begins to boil, add cashews and let them boil for 10 minutes. Turn off the burner, drain the cashews, and set aside.
  2. In a large pot, boil water for your pasta. Once water comes to a boil, add in your pasta and let it cook for required time.
  3. To a blender, add cashews, spices, olive oil, almond milk, nutritional yeast, vegan cheese, and pasta water. (Add pasta water a bit at a time depending on how thick/creamy you want your sauce). Blend until nice and creamy.
  4. Drain your pasta once it is boiled, add it to a bowl and pour alfredo sauce over your pasta. Top with sun-dried tomatoes and some of the oil from the jar and enjoy!

Notes

How to store: Place in a container for up to one week in the refrigerator.

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