How do you make a vegan version of an alfredo sauce?

While there are many options out there, this recipe relies on three key things. First, velvety roasted butternut squash, soaked cashews and pasta water combine to make a cream sauce that rivals its the dairy version. Next, we use a mixture of shallots, thyme, soy sauce, lemon juice and salt to build flavor. Finally, a high powered blender brings it all together. As long as the ingredients are hot, the sauce will be perfectly smooth.

What is a good vegan substitute for heavy cream?

It depends on how much time you have, what you're making, and your taste buds. This recipe uses a combination of roasted butternut squash, cashews, and pasta water. However, coconut cream is a great alternative if you don't mind hints of coconut.

Vegan butternut squash alfredo sauce

Name: Vegan butternut squash alfredo sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 1/2 cups roasted butternut squash; 3/4 cup softened raw cashews; 1 shallot; 3 cloves garlic, minced; 1 tsp soy sauce; 1 tsp dried thyme, or 1 Tbsp fresh thyme leaves; 2-3 ladles of pasta water (3/4 - 1 1/2 cup, depending on your sauce and blender's power); 1/2 lemon juiced; Salt to taste; 1 lb fettuccine, bucatini, or spaghetti - whatever you can find; Salt, pepper and cooking oil such as grapeseed

Description

This vegan version of a traditional alfredo sauce will blow your mind! The secret ingredient? Butternut squash. It blends into an irresistable velvety cream sauce...

Ingredients

Units Scale

Alfredo sauce:

1 1/2 cups roasted butternut squash
3/4 cup softened raw cashews
1 shallot
3 cloves garlic, minced
1 tsp soy sauce
1 tsp dried thyme, or 1 Tbsp fresh thyme leaves
2-3 ladles of pasta water (3/4 - 1 1/2 cup, depending on your sauce and blender's power)
1/2 lemon juiced
Salt to taste

Everything else:

1 lb fettuccine, bucatini, or spaghetti - whatever you can find
Salt, pepper and cooking oil such as grapeseed

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Instructions

1. Prepare butternut squash: peel butternut squash, remove ends and seeds, and cube. Toss with a Tbsp or two of grapeseed oil, a pinch of salt and pepper, and roast at 350 F for 45-60 mins, flipping halfway through. The squash should be soft like a potato when done, and ideally starting to brown for extra flavor.

2. Soften cashews: in a small saucepan, bring some water to a boil, then add cashews. Boil for 10-15 mins. If finished before everything else is ready, let cashews sit in the warm water. This is also a good time to start boiling pasta water in a stockpot with a Tbsp or two of salt.

3. Prep shallot and garlic: thinly slice shallot, and mince garlic. Add to a frying pan with a Tbsp of cooking oil. Cook for 3-5 mins or until soft. When finished, scoop into blender and set aside pan.

4. Prepare sauce: once squash and cashews are ready, put all sauce ingredients into blender, and blend until smooth - 2-4 minutes in a high speed blender. Make sure all ingredients are warm, and use extra caution.

5. Serve: when sauce and pasta are ready, add some sauce to your bowl with some pasta and toss gently with tongs. Top with some freshly ground black pepper and enjoy!

Keywords: butternut squash pasta, butternut squash alfredo sauce, butternut squash alfredo, butternut squash cheese sauce