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Dairy-free Keto Alfredo sauce
If you thought that you need heavy cream, butter, and cheese to make a delicious alfredo sauce, then you are about to get mind-blown. This Keto alfredo sauce explodes with flavor without using any dairy products. You can drizzle this creamy goodness on steamed vegetables, toss it with zucchini noodles, or use it with low-carb casseroles.
How to Make It
Step 1
Place the raw cashews in a bowl. Pour hot water over them until completely submerged. Let soak for 4 hours or overnight.
Step 2
Place a pan over medium heat and pour the olive oil. Roughly chop the onion and add it to the pan. Cook for 2-3 minutes, or until translucent. Mince the garlic and add it to the onions, cook for 1 minute until fragrant.
Step 3
Add 1 cup of chicken stock to the pan with the onion and garlic and bring to a boil. Drop the heat to low, and let the chicken stock simmer for 7-8 minutes until the onions are soft and most of the stock has evaporated. Take the pan off the heat and set it aside.
Step 4
Drain the cashews and add them to your blender’s pitcher. Add the remaining chicken stock, cooked onions and garlic, lemon juice, nutritional yeast, coconut cream, and black pepper. Blend for 2-3 minutes straight until the sauce is super creamy.
Step 5
Taste and adjust the salt and acidity. Store it in an airtight container in the fridge for up to 3 days. To serve, reheat it in a pan and drizzle over your favorite steamed vegetables.
Ingredients
- Cashews, raw
0.5 cup
- Extra virgin olive oil
1 tbsp
- Onion
0.25 small
- Garlic, fresh
1 clove
- Chicken broth, bouillon or consomme, homemade
2.5 cup
- Lemon juice
2 tbsp
- Nutritional Yeast
2 tbsp
- Coconut Cream Raw
1 tbsp
- Black pepper
0.25 tsp
