When I first quit cheese, I looked high and low for a creamy cheesy sauce that was also dairy-free. The biggest challenge for me was finding one that didn’t require the use of nutritional yeast (I am not a fan, but I know Keenun uses it frequently). I came across a recipe for a raw cashew alfredo sauce that I have tweaked over the past couple of years to my own taste, and my childrens’ taste as well.
I like to serve my raw cashew alfredo sauce over a bed of spinach, with whole wheat organic fettucini noodles, and topped with roasted broccoli and red pepper flakes. I use the exact same sauce and pour it over elbow macaroni and serve it to my two youngest children. They call it “mac and cheese”, and it is one of the few things that I make that they devour.
This recipe makes a really large quantity of sauce. A little goes a long way! I take a spoonful and mix it around with a serving of pasta and that seems to do the trick! It’s so creamy! You can store your leftovers in a large mason jar if you like in the fridge for up to a week. Some other uses include using it as a base for an alfredo pizza, topping a baked potato, drizzling as a cheese sauce over nachos, or whatever your heart desires! If you want to make it a fully raw meal, pour it over raw zucchini noodles (zoodles!). The sauce itself is gluten free and oil free.
Here is a photo of the kid-friendly version.