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Potato Cashew Alfredo Sauce

Creamy, cozy, and comforting—this Alfredo feels like a warm hug after a long day. Smooth, indulgent, and soul-satisfying without the heaviness.
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Prep Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ​2 cups raw cashews soaked and drained
  • ​4 medium potatoes approx. 24 oz total, peeled and diced
  • ​2-4 cups vegetable broth
  • ​2 cups water plus extra for thinning
  • ​8 cloves garlic minced
  • ​4–6 tablespoons water or vegetable broth for sautéing
  • ​½ cup 8 Tbsp nutritional yeast
  • ​¼ cup 4 Tbsp fresh lemon juice
  • ​4 teaspoons salt or to taste
  • ​2 teaspoons black pepper
  • ​½ teaspoon ground nutmeg essential for "cheesy" flavor

Method
 

  1. Place the 4 cups of raw cashews in a large bowl and cover with boiling water. Let soak for at least 30 minutes. Drain and rinse thoroughly.
  2. ​Place the diced potatoes in a pot, cover with water, and boil until very tender (about 8–10 minutes). Drain and set aside
  3. ​In a medium saucepan, heat 4–6 tablespoons of vegetable broth or water over medium heat. Add the 8 minced garlic cloves and sauté for about 1–2 minutes until soft and fragrant. Add an extra splash of liquid if the pan dries out. Remove from heat.
  4. Combine all ingredients in a high-powered blender of food processor. Blend on high for 1–2 minutes until the sauce is perfectly smooth and creamy. There should be no remaining cashew or potato pieces. You may have to do this in batches.
  5. Serve over fettuccine noodles with steamed broccoli.

Notes

Notes: You can replace cashews with white beans and it would slightly less dense and just as creamy without the fat from the nuts.