Vegan alfredo sauce is always a good idea. This recipe goes one step further as it’s made with a splash of dry white wine and some lemon juice.
This white wine vegan alfredo sauce is 100% plant-based and so EASY to make. Soaked cashews give the sauce a creamy texture AND if you’re anything like me, you never have cashews soaking beforehand so you use THIS quick soaked cashew method instead. ?
Cook onions and garlic in a skillet with vegetable broth and some dry white wine to soften them up. Then, add all the ingredients to a food processor and blend away. This recipe makes the perfect creamy white pasta sauce. This vegan alfredo sauce is so yummy – we used it in our pasta with roasted asparagus and grape tomatoes dish.
Creamy. Delicious. Cheesy. Flavor-packed.
Creamy Vegan Alfredo Sauce with a hint of White Wine and Lemon
- 1/2 cup soaked cashews
- 1 cup vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup dry white wine (ex: pinot grigio, chardonnay...)
- 1 cup yellow onion diced
- 4 cloves fresh garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
Then, in your food processor or blender, add vegetable broth, soaked cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.