No Cook Blender Alfredo Sauce Recipes
VEGAN ALFREDO SAUCE
Alfredo sauce goes dairy-free! We blended cashews with sauteed aromatics, nutritional yeast and almond milk to make your favorite rich and thick pasta topper -- without the cream.
Provided by Food Network Kitchen
Time 8h20m
Yield about 2 1/2 cups (enough sauce for 24 ounces pasta/8 servings)
Number Of Ingredients 10
Steps:
- Add the cashews to a medium bowl and cover with water. Cover with plastic wrap and let soak, refrigerated, overnight.
- Drain the cashews and set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Transfer the mixture to a high-powered blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Blend until smooth and combined.
- To serve, heat the Alfredo sauce in a large skillet and toss with your favorite pasta and a splash of pasta water.
NO COOK BLENDER ALFREDO SAUCE
SUPER EASY AND CREAMY! You can substitute low-fat ingredients with success. I found this recipe somewhere (???) online, YEARS ago and am posting it here for safe keeping! The key is the FRESH Parmesan and parsley. I add Johnny's Garlic Spread and Seasoning and omit the garlic powder, salt and pepper, but am posting the original recipe for you to tweak to your liking!
Provided by CheCheCherie
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine per package directions.
- Put ricotta, milk, parmesan, and seasoning in blender and blend until creamy.
- When pasta is done, drain and add butter to it.
- Add ricotta mixture to the hot, buttered pasta and toss with fresh parsley.
- Serve with additional grated parmesan.
NON-DAIRY ALFREDO SAUCE
I've been craving alfredo sauce lately, and this is the best non-dairy substitute I've found! Don't tell your family it contains tofu, I bet they'll never guess! The recipe is from www.veganchef.com. You can reduce the soy parmesan to make it healthier, although I wouldn't go below 1/2 cup because it does add a lot of the flavor.
Provided by Kree6528
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree.
- Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through (I turned it up to medium and it was fine).
- Remove the saucepan from the heat and stir in the soy parmesan cheese.
- Taste and adjust the seasonings, as needed.
- Use as a sauce for pasta, vegetables, or grains.
Nutrition Facts : Calories 121.2, Fat 4.7, SaturatedFat 0.7, Sodium 389.9, Carbohydrate 8.9, Fiber 1.8, Sugar 2, Protein 11.6
NO-COOK CASHEW ALFREDO
This is an amazing recipe when it's the middle of summer and you don't feel like working in the kitchen. Light and refreshing, yet quick and easy! Serve over zucchini noodles or regular noodles.
Provided by FredenbergHome
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Blend cashews, water, pine nuts, nutritional yeast, garlic, lemon juice, sea salt, thyme, and pepper together in a blender or food processor until smooth.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.2 g, Fat 27.2 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 5.1 g, Sodium 590 mg, Sugar 2.7 g
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