Dairy Free Cream Sauce


Being lactose intolerant, I’m particularly excited about this recipe.


I tend to gravitate towards vegan blogs for getting dairy free meal ideas. Eons ago, I saw vegan alfredo on Angela’s blog and just last week, I saw Evan take a go at it. I guess it gave me the courage to give it a go.


I’m hesitant to call this alfredo but it certainly does make a fantastic creamy sauce base.

Vegan Cashew Cream Sauce

1/2 cup dry roasted cashews
1 Tbls lemon juice
1 Tbls nutritional yeast
dash of salt
1/4 tsp fresh ground pepper
1/4 tsp garlic powder
1/2 cup water

In a food processor, process the cashews. Add the remaining ingredients, except for the water and combine well. Add the water gradually until desired consistency is met.


I tossed this in with pasta and veggies and it was fantastic.

But I am excited to use this in salad dressing. I don’t have to forgo Caesar salads or Ranch dressing. And without the spices, it could be used in sweet dishes, I think. I’m sure the chemistry isn’t the same as real cream but the consistency is perfection.



5 Responses

  1. I like your sauce here, and the pasta looks really good! I always want to make my own flavored sauce like you do, so good job!
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  2. Yum! It looks very creamy, and delicious, I’m sure the cashews give it a great flavor too!

  3. That is super creative. It’s way more nutritious than regular alfredo sauce…I’ll have to try it! I wonder if another nut would work as well-like almonds?

  4. Sounds pretty delicious to me!

  5. delicious cream on the pasta

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