Prep time: 5 minutes / Cook time: 7 to 8 hours on low or 3 to 4 hours on high
This vegan Alfredo sauce uses heart-healthy cashews in place of
heavy cream, butter, and cheese. The liquid from the broth and
water will soak and soften the cashews, making them easy to blend
at the end of cooking with an immersion blender. Serve with
vegetable noodles or whole-grain pasta, or as a topping for baked
Makes about 4 cups
3 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
1 cup raw cashews
1 cup water
½ cup unsweetened soymilk
½ cup nutritional yeast
1 teaspoon dried mustard
2 garlic cloves, minced
Juice of ½ lemon
Pinch salt
1. Combine all the ingredients in a 6-quart slow cooker and stir
well. Cover and cook on low for 7 to 8 hours, until the cashews are
2. Purée the sauce until smooth using an immersion blender.
3. Serve warm.
Per Serving (½ cup): Calories: 133; Total Fat: 9g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 79mg; Carbohydrates: 10g; Fiber: 2g; Sugars: 2g; Protein: 8g

SUBSTITUTION TIP: Nutritional yeast is grown on molasses or in a
similar habitat and is known for its tangy, cheesy flavor. It is a rich source
of B vitamins and a complete plant-based protein. Found in the health-food
section of most grocery stores or in the baking aisle, you can easily swap it
for Parmesan cheese—just note that the sauce will no longer be vegan if
you use the cheese.