Ingredients:

  • 3 cups peeled diced potatoes
  • ½ cup raw cashews
  • 4 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 ¼ tsp lemon juice
  • 2-3 cups hot water reserved from cooking the potatoes

Instructions:

Boil potatoes in a pot until soft, drain off water.  Save the water to add back into the cheese sauce.  Add all ingredients to a high speed blender, then add 2 cups of the reserved water and blend.  Add more of the reserved hot water to thin to desired consistency.

Servings:

Makes 6-8 servings.

12 Comments

  1. Marcela Diaz on February 18, 2021 at 9:46 am

    Hello Kiki,
    Thank you for sharing these amazing recipes with us. I have a question regarding nutritional yeast. Which one do you recommend? There are so many out there and I have a hard time deciding which one to choose. I’m one month in to plant based, so I have a lot to learn! I’m grateful to have found you!

    • Michelle on March 4, 2021 at 2:43 pm

      Bragg Nutritional Yeast Seasoning is my favorite; it works great and is a reputable brand.

  2. Mary on February 23, 2021 at 8:42 am

    So delicious, Kiki! I don’t use nutritional yeast so I added a little white miso instead and it turned out great. 😋

  3. Kelley on February 23, 2021 at 2:12 pm

    Could I substitute white beans for the cashews?

  4. LaDonna on February 23, 2021 at 4:04 pm

    I’m just starting plant based eating. I’m severely overweight and my doctor recommended your sight and this way of eating. I need to know what to substitute in this recipe for the cashew nuts. Of all nuts that’s the one I’m allergic to. What would you recommend? Thank you for your help!!!! God bless!!!!

    • Samantha Fox on March 3, 2021 at 2:59 am

      I’ve seen Kiki replace cashews with white beans in some of her low fat recipes. If you still want to use nuts, I use raw macadamia nuts or raw walnuts.

    • Maple on March 4, 2021 at 10:46 am

      Hi LaDonna, I use sunflower seeds as cashews are expensive. The taste isn’t as nice but it does the trick. You could also use macadamia nuts or soaked almonds if they’re not a problem. Best of luck.

    • Valerie Corey on March 7, 2021 at 12:34 pm

      LaDonna, so excited for your new journey. I always have success and feel great when I stick to a WFPB way of eating. I believe Kiki would tell you to avoid nuts during weight loss so use white beans for the creaminess and you could add a tsp of white miso for some richness. She uses white beans in her no oil “cheese” sauce as a substitute for the cashews. Val Corey

    • Grace McAndrew Whitnah on April 7, 2021 at 5:20 pm

      LaDonna, not sure you saw the answer, but I sub white beans for the cashews all the time..tastes amazing

  5. […] 3-4 cups dairy free alfredo sauce  […]

  6. Kathy on March 4, 2021 at 7:42 am

    This made a huge amount! I can’t eat that much in a week even if it IS super delicious. Just wondering if anyone knows if I can successfully freeze this?

    Thanks so much

  7. J on April 11, 2021 at 8:18 am

    Thank you for this recipe. I’ve been wondering how to make Alfredo Sauce without all the heavy cream.

Leave a Comment