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.

To achieve a velvety Keto-friendly sauce without using any dairy requires a different preparation method. The main ingredient in this sauce is raw cashews. This nut is responsible for its rich and silky texture. However, it can’t be used as-is. Cashews must be soaked for at least 4 hours, preferably overnight, before blending it with the other ingredients. To flavor this recipe, we have added cooked garlic and onion, chicken stock, lemon juice, coconut cream, and nutritional yeast for some cheesiness. You can add other flavorings like basil or thyme if desired.

Does this dairy-free alfredo taste like traditional alfredo sauce?

Honestly, no, it does not taste like alfredo sauce, but that doesn’t mean it isn’t delicious. This dairy-free version is creamy, cheesy, thick, and tangy in its own way. It’s definitely a “lick your plate clean” kind of recipe.

Can you skip soaking the cashews?

Soaking the cashews is critical to help break down and release their natural fats. If you skip this step, then you will end up with a grainy sauce.

Can you make this Keto alfredo sauce in a food processor?

Unfortunately, no. Ideally, use a high-speed blender for this recipe. A regular blender would work too, but you would need to blend for a couple more minutes. A food processor, however, will not mix the ingredients well enough to achieve the desired consistency.

Can you adapt this recipe to a vegan diet?

If you are ditching dairy, you might as well omit other animal products to keep this recipe cruelty-free. The only non-vegan ingredient here is chicken stock. You can easily swap it with vegetable broth, but make sure you use a good-tasting brand.

Net Carbs

4.3 g
Fiber

0.8 g
Total Carbs

5.2 g
Protein

5.2 g
Fats

9.1 g

120 cals

Quantity

Serving Size

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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

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.