Vegan Tomato Alfredo Sauce
Creamy, dreamy, and entirely plant-based, this Vegan Tomato Alfredo Sauce is a game-changer for dairy-free comfort food lovers. Made with a luscious blend of soaked cashews, canned diced tomatoes, and unsweetened plant-based milk, it delivers a rich and velvety texture without any cream or cheese. Nutritional yeast infuses a cheesy, umami depth, while garlic, dried basil, and a hint of red pepper flakes (optional) add layers of robust flavor. A quick 15-minute simmer and a spin in the blender are all it takes to create this versatile sauce, perfect for draping over pasta, layering into lasagna, or even serving as a dip. With simple ingredients, minimal effort, and maximum flavor, this dairy-free Alfredo variation will redefine your weeknight dinner game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 1 15-ounce can Canned diced tomatoes
- 1 cup Unsweetened plant-based milk (like almond or oat milk)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes while preparing the other ingredients.
Heat the olive oil in a medium-sized saucepan over medium heat. Add the minced garlic and sauté for 2-3 minutes, stirring frequently, until fragrant and lightly golden.
Add the canned diced tomatoes (with their juices) to the saucepan. Stir well, then lower the heat and let the mixture simmer for 5 minutes.
Drain the soaked cashews and transfer them to a blender. Add the sautéed tomato and garlic mixture, unsweetened plant-based milk, nutritional yeast, lemon juice, salt, black pepper, dried basil, and red pepper flakes (if using).
Blend on high speed until the mixture becomes smooth and creamy. This may take 1-2 minutes depending on your blender’s strength.
Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a little extra plant-based milk to reach your desired consistency.
Transfer the blended sauce back to the saucepan and heat over low to medium heat for 2-3 minutes, stirring occasionally, until warmed through.
Serve the Vegan Tomato Alfredo Sauce immediately over your favorite pasta or use it as a creamy base for lasagna or casseroles.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 669 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2175 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
