I love a good creamy sauce to pour over my family’s favorite pasta. This Sun-Dried Tomato Alfredo Sauce is smooth and luscious with just a few ingredients — and your blender. Make it in minutes. Instead of milk, this dairy-free sauce uses cashews to achieve its silky velvet texture. It all comes together in just minutes, and is easy clean up with only the blender to wash!
My kids love this over farfalle, jumbo shells, or regular spaghetti. Sometimes, I will cook penne, toss it with broccoli and the sauce and bake for 20 minutes for a baked dish that has some extra plant power.
This Sun-Dried Tomato Alfredo Sauce is my go-to cream sauce for my recipes. Leave out the sun-dried tomatoes and add roasted red peppers for a twist or leave out the tomatoes all together for a creamy white sauce that is delicious in its own right. Enjoy!
Sun-Dried Tomato Alfredo Sauce
- 2 cups cashews soaked for 2 hours or overnight and drained
- 2 cups vegetable broth
- 3 garlic cloves
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ¼ cup nutritional yeast
- ¼ cup sun-dried tomatoes in oil drained
- ¼ cup lemon juice about 1 lemon
Combine all ingredients in a high-speed blender and mix until smooth.